Creamy Seafood Enchiladas Recipe

Name: Creamy Seafood Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or 2 tablespoons margarine; 1 medium onion, chopped (1/2 cup); 2 garlic cloves, finely chopped; 3 tablespoons all-purpose flour; 1 ¾ cups chicken broth (from 32-oz carton); 1 (8 ounce) container sour cream; 2 cups shredded Mexican blend cheese (8 oz); 1 (4 1/2 ounce) canchopped green chilies, undrained; 3 (6 ounce) cans crabmeat, drained, rinsed; 1 (8 ounce) packagefrozen cooked peeled shrimp, thawed (45 to 50 count); 8 flour tortillas, for burritos (1 package); 1 ripe avocado, pitted, peeled and chopped; 2 tablespoons fresh lime juice; 1 small plum, tomato, chopped (Roma, 1/3 cup); 3 tablespoons chopped fresh cilantro

Servings: persons

2 tablespoons butter or 2 tablespoons margarine
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
3 tablespoons all-purpose flour
1 ¾ cups chicken broth (from 32-oz carton)
1 (8 ounce) container sour cream
2 cups shredded Mexican blend cheese (8 oz)
1 (4 1/2 ounce) canchopped green chilies, undrained
3 (6 ounce) cans crabmeat, drained, rinsed
1 (8 ounce) packagefrozen cooked peeled shrimp, thawed (45 to 50 count)
8 flour tortillas, for burritos (1 package)
1 ripe avocado, pitted, peeled and chopped
2 tablespoons fresh lime juice
1 small plum, tomato, chopped (Roma, 1/3 cup)
3 tablespoons chopped fresh cilantro

1
Heat oven to 350F In 2-quart saucepan, melt butter over medium-high heat.
2
Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened.
3
Stir in flour until all flour is blended with butter.
4
Stir in broth and sour cream until smooth.
5
Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened.
6
Remove from heat.
7
Stir in cheese until melted.
8
Stir in chiles.
9
In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp.
10
In 13x9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom.
11
Spoon about 1/2 cup seafood mixture onto each tortilla.
12
Roll up tortillas; place seam sides down on sauce in dish.
13
Pour remaining sauce over enchiladas.
14
Cover baking dish with foil.
15
Bake 30 to 35 minutes or until bubbly.
16
In medium bowl, toss remaining ingredients.
17
Just before serving, spoon avocado mixture down center of enchiladas.

1383

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons butter or 2 tablespoons margarine, 1 medium onion, chopped (1/2 cup), 2 garlic cloves, finely chopped, 3 tablespoons all-purpose flour, and more.

Yes, Creamy Seafood Enchiladas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Seafood Enchiladas

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