https://www.bettycrocker.com/recipes/seafood-enchiladas/52ca4d1f-45df-41aa-b050-c37717e997a4

Ingredients

2
tablespoons butter or margarine SAVE $
1
medium onion, chopped (1/2 cup) SAVE $
2
cloves garlic, finely chopped
3
tablespoons Gold Medal™ all-purpose flour
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1
container (8 oz) sour cream SAVE $
2
cups shredded Mexican cheese blend (8 oz) SAVE $
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
3
cans (6 oz each) crabmeat, drained, rinsed
1
package (8 oz) frozen cooked peeled shrimp, thawed (45 to 50 count)
1
package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
1
ripe avocado, pitted, peeled and chopped
2
tablespoons fresh lime juice
1
small plum (Roma) tomato, chopped (1/3 cup) SAVE $
3
tablespoons chopped fresh cilantro

Steps

  • 1
    Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.
  • 2
    In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13×9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.
  • 3
    Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly.
  • 4
    In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.
CapMel Staff
Latest posts by CapMel Staff (see all)

RELATED ARTICLESMORE FROM AUTHOR