Dungeness Crab Cazuela

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1 pound Dungeness crab meat

2 tablespoons light olive oil + more, if needed, for sauteing

2 cups chopped mild sweet onion

8 ounces button mushrooms

12 raw flour tortillas (see Note)

2 cups sour cream

5 fresh Anaheim green chiles, charred and peeled (4 sliced and 1 reserved for garnish)

-- One 7-ounce can salsa verde (such as Herdez)

1/3 cup grated Cotija cheese (see Note)

1/2 teaspoon red chile powder

12 ounces grated Monterey Jack, Italian fontina or fontinella

The garnish

-- Chile strips from above

1 avocado, sliced

1/4 teaspoon red chile powder

2 tablespoons grated cotija cheese (see Note)

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