Seafood Enchiladas

Seafood Enchiladas

Seafood lovers, get ready to party! With sour cream, crab and shrimp, these Seafood Enchiladas with cheese sauce are a tasty twist on the traditional dish, which is normally made with red sauce and ground beef. Try this recipe the next time you want to switch up Mexican night—it's sure to be a hit.
Prep 30 Minutes
Total 1 Hours 5 Minutes
Servings 8

Ingredient List

  • 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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Recipe Continues Below

Preparation

  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.

Expert Tips

  • Canned crabmeat comes in several different styles—and price points—but for this Seafood Enchiladas recipe, there’s no need to splurge on the “lump” crabmeat. Save the pricey stuff for crab cakes and opt for more affordable “claw crabmeat” or “crabmeat with leg meat.”
  • If you prefer, you can use cheddar or Monterey Jack instead of the cheese blend in this recipe for Seafood Enchiladas.
  • 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

Calories480(Calories from Fat240),Total Fat26g(Saturated Fat13g,Trans Fat1/2g),Cholesterol155mgSodium1050mgTotal Carbohydrate29g(Dietary Fiber2g Sugars3g),Protein30g;% Daily Value*:Vitamin A15%;Vitamin C10%;Calcium35%;Iron15%; 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.

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