Seafood Enchiladas

Seafood Enchiladas was pinched from <a href="http://www.bettycrocker.com/recipes/seafood-enchiladas/52ca4d1f-45df-41aa-b050-c37717e997a4" target="_blank">www.bettycrocker.com.</a>

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

INGREDIENTS
2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ 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
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