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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  • prep time 30 min
  • total time 1 hr 5 min
  • ingredients 15
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

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 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
240),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
13g,
13%
Trans Fat
1/2g
1/2%
),
Cholesterol
155mg
155%;
Sodium
1050mg
1050%;
Total Carbohydrate
29g
29%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
35%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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