Instructions: Heat the olive oil in a saucepan and saute the onion, garlic, crabmeat, cilantro, papaya, chile, salt, and pepper until the onions are translucent.

Preheat oven to 350 degrees.

Dip the corn tortillas, one at a time, in the Red Chile Sauce.

Divide the crab and chile mixture into 12 servings and spoon 1 serving down the center of each tortilla. Add avocado slices. Fold the tortilla and place in a glass baking dish that has been rubbed with oil. Pour the remaining sauce in the dish and sprinkle the cheese on top. Cover with aluminum foil and bake in a 350-degree oven for 20 minutes or until the cheese has melted and the enchilada is heated through. Place 2 or 3 enchiladas on each serving plate, spoon a dollop of fat-free sour cream on top, sprinkle sliced black olives on top of that, and garnish with a sprig of cilantro.

SERVING SUGGESTIONS: Serve with cooked pinto beans and confetti rice.

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