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. By Betty Crocker Kitchens
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
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.


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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