Seafood Enchiladas

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

  • 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
  • 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.
  • 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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