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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Feed the whole family with these Seafood Enchiladas that are quick, easy and a true crowd-pleaser. Ingredients:
3 cups chicken broth |
1/3 cup all-purpose flour |
1 14 1/2 oz. can diced tomatoes |
3 green chiles, chopped |
1/2 cup onion, chopped |
1/2 teaspoon garlic, minced |
1 teaspoon sugar |
1 teaspoon ground cumin |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
salt and pepper to taste |
1 pound crabmeat |
1/2 pound cooked shrimp |
1 12-oz. pkg. shredded monterey jack cheese |
12 10-inch flour tortillas |
3/4 cup sour cream |
Directions:
1. Combine broth with flour in a saucepan. Cook over medium heat until thickened, stirring constantly. Add tomatoes with juice, chiles, onion, garlic, sugar and seasonings. Bring to a simmer, stirring frequently. Remove from heat.
2. Divide seafood and half of cheese evenly among tortillas; roll up and arrange seam-side down in a greased 15 x10 baking pan. Blend sour cream into tomato mixture. Spoon tomato mixture over enchiladas; sprinkle with remaining cheese.
3. Bake, uncovered, at 400 degrees for 15 minutes, or until cheese melts.
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