Seafood Enchiladas

 

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

• 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.