Seafood Enchiladas

With sour cream, crab and shrimp, these are a tasty twist from traditional enchiladas made with red sauce and ground beef.

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Servings 8

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ingredients 15
Prep Time 30 min
Total Time 1 hr 5 min

Ingredients

2: tablespoons butter or margarine

1: medium onion, chopped (1/2 cup)

2: cloves garlic, finely chopped

3: tablespoons all-purpose flour

1 3/4: cups Progresso® chicken broth (from 32-oz carton)

1: container (8 oz) sour cream

2: cups shredded Mexican cheese blend (8 oz)

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)

3: tablespoons chopped fresh cilantro

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Directions

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 13x9-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.

EXPERT TIPS

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Expert Tips

Use Cheddar or Monterey Jack instead of the cheese blend, if you prefer.

Assemble the enchiladas the night before; cover and refrigerate until ready to bake. Wait to prepare the avocado-tomato topping until just before serving.