Seafood Enchiladas

Seafood Enchiladas

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

Prep Time

30

Minutes

Total Time

1:05

Hr:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Use Cheddar or Monterey Jack instead of the cheese blend, if you prefer.
Assemble the enchiladas the night before; cover and refrigerate until ready to bake. Wait to prepare the avocado-tomato topping until just before serving.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 480
    • (Calories from Fat 240),
  • Total Fat 26g
    • (Saturated Fat 13g,
    • Trans Fat 1/2g),
  • Cholesterol 155mg;
  • Sodium 1050mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 30g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.