1. Combine the salsa, half the sour cream, cilantro, half of the green onions, half the cheese, salt and crab meat; stir gently.
2. Spray a 13x9x2-inch baking pan with non-stick cooking spray.
3. Lay 1 tortilla on a flat surface and spread 1/4 of the filling in a line down the center.
4. Place some of the diced avocado on top of the filling, then roll up the tortilla and place the enchilada seam side down in the pan.
5. Repeat with the remaining tortillas and filling.
6. Pour the enchilada sauce over the top and sprinkle the remaining 1/2 cup cheese over the enchiladas.
7. Bake in a preheated 400 degree oven for 15-18 minutes until piping hot.
8. Serve them topped with the sliced avocado and the remaining 1/2 cup sour cream.
9. Sprinkle the tops with the tomato and remaining green onions.
10. Serve piping hot

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.