Seafood Enchiladas
Source of Recipe
from 12 2005 #227 Betty Crocker Holiday Appetizers, Main Meals & Desserts
Seafood Enchiladas
2 Tablespoons butter
1 medium chopped onion (1/2 cup)
2 finely chopped garlic cloves
3 Tablespoons flour
1, 14 ounce can chicken broth
1, 8 ounce container sour cream
2 cups shredded Mexican blend cheese (8 ounces)
...may use Monterey Jack or Cheddar instead
1, 4.5 ounce can chopped green chilies, undrained
3, 6 ounce cans crabmeat, picked over, drained, rinsed
1, 8 ounce package frozen cooked/peeled shrimp, thawed
...45 - 50 count
1, 8 pack flour tortillas
1 ripe chopped avacado
2 TAblespoons fresh lime juice
1 chopped Roma tomato, (1/3 cup)
3 Tablespoons freshly chopped cilantro
Heat oven to 350 degrees F.
Melt butter in 2 quart saucepan over medium/high heat.
Saute onion and garlic in butter. Stir in flour until is all
blended. 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 chilies.
Use meadium bowl to mix 1 cup of the cheese sauce, the
crabmeat and shrimp. In 13x9x2 inch (3quart) baking dish,
spoon 1 cup of the plain cheese sauce. Spoon about 1/2 cup
of the seafood mixture onto each tortilla. Roll up and place
seam side down on sauce in baking dish. Pour remaining
sauce over enchiladas.
Cover with foil and bake 30 to 35 minutes or until bubbly.
In medium bowl, toss remaining ingredients. Just before
serving, spoon avocado mixture down center of enchiladas.
Makes 8 servings.
prep time: 30 minutes
start to finish: 1 hour 5 minutes
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