Creamy Seafood Enchiladas |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Seafood Enchiladas 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:
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.
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