Creamy Seafood Enchiladas
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 2 tablespoons butter or 2 tablespoons margarine
- 1 medium onion, chopped (1/2 cup)
- 2 garlic cloves, finely chopped
- 3 tablespoons all-purpose flour
- 1 3⁄4 cups chicken broth (from 32-oz carton)
- 1 (8 ounce) container sour cream
- 2 cups shredded Mexican blend cheese (8 oz)
- 1 (4 1/2 ounce) can chopped green chilies, undrained
- 3 (6 ounce) cans crabmeat, drained, rinsed
- 1 (8 ounce) package frozen cooked peeled shrimp, thawed (45 to 50 count)
- 8 flour tortillas, for burritos (1 package)
- 1 ripe avocado, pitted, peeled and chopped
- 2 tablespoons fresh lime juice
- 1 small plum, tomato, chopped (Roma, 1/3 cup)
- 3 tablespoons chopped fresh cilantro
directions
- 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.
- 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.
- Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly.
- In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!