Seafood Enchiladas
"With sour cream, crab and shrimp, these are a tasty twist from traditional enchiladas made with red sauce and ground beef...."
INGREDIENTS
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2 tablespoons butter or margarine
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1 medium onion, chopped (1/2 cup)
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2 cloves garlic, finely chopped
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3 tablespoons Gold Medal™ all-purpose flour
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1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
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1 container (8 oz) sour cream
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2 cups shredded Mexican cheese blend (8 oz)
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1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
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3 cans (6 oz each) crabmeat, drained, rinsed
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1 package (8 oz) frozen cooked peeled shrimp, thawed (45 to 50 count)
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1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
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1 ripe avocado, pitted, peeled and chopped
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2 tablespoons fresh lime juice
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1 small plum (Roma) tomato, chopped (1/3 cup)
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3 tablespoons chopped fresh cilantro
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