Creamy Seafood Enchiladas

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 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 3/4 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) can chopped green chilies, undrained
• 3 (6 ounce) cans crabmeat, drained, rinsed
• 1 (8 ounce) package frozen 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

Recipe

• 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.