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
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30 Minutes Prep
1 Hour 5 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 2 tablespoons butter or margarine
  • Small check mark in a circle icon 1 medium onion, chopped (1/2 cup)
  • Small check mark in a circle icon 2 cloves garlic, finely chopped
  • Small check mark in a circle icon 3 tablespoons Gold Medal™ all-purpose flour
  • Small check mark in a circle icon 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • Small check mark in a circle icon 1 container (8 oz) sour cream
  • Small check mark in a circle icon 2 cups shredded Mexican cheese blend (8 oz)
  • Small check mark in a circle icon 1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
  • Small check mark in a circle icon 3 cans (6 oz each) crabmeat, drained, rinsed
  • Small check mark in a circle icon 1 package (8 oz) frozen cooked peeled shrimp, thawed (45 to 50 count)
  • Small check mark in a circle icon 1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
  • Small check mark in a circle icon 1 ripe avocado, pitted, peeled and chopped
  • Small check mark in a circle icon 2 tablespoons fresh lime juice
  • Small check mark in a circle icon 1 small plum (Roma) tomato, chopped (1/3 cup)
  • Small check mark in a circle icon 3 tablespoons chopped fresh cilantro
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
  • 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
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.