Skip to main content

Seafood Enchiladas

(0 reviews)
Seafood Enchiladas
  • Prep Time 30 min
  • Total Time 1 hr 5 min
  • Servings 8
  • Pinterest
    652
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    652
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

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

Ingredients

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

Directions

  • 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.
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 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
240
)
Daily Value
Total Fat
26g
41%
(
Saturated Fat
13g
63%
,
Trans Fat
1/2g
)
Cholesterol
155mg
51%
Sodium
1050mg
44%
Potassium
570mg
16%
Total Carbohydrate
29g
10%
(
Dietary Fiber
2g
7%
,
Sugars
3g
)
Protein
30g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
35%
35%
Iron
15%
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet