Seafood Enchiladas

With sour cream, crab and shrimp, these are a tasty twist from traditional enchiladas made with red sauce and ground beef.
Prep 30 Minutes
Total Time 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
  • 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
  • 1 can (4 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 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 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
Recipe Continues Below


  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

  • 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.


  • 1 Serving Calories 430 (Calories from Fat 210);  Total Fat 23g (Saturated Fat 12g ,Trans Fat 0g);  Cholesterol 155mg;  Sodium 1180mg;  Potassium 370mg;  Total Carbohydrate 31g (Dietary Fiber 2g ,Sugars 2g);  Protein 25g
  • % Daily Value: Vitamin A 8%;  Vitamin C 6%;  Calcium 30%;  Iron 10%
  • Exchanges: 1 Starch;  1 Other Carbohydrate;  2 Very Lean Meat;  1 High-Fat Meat;  2 1/2 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet

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