Seafood Enchiladas

Name: Seafood Enchiladas
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 ripe avocado, pitted, peeled and chopped; 2 Tbsps butter or margarine; 510 grams cans each) crabmeat, drained, rinsed; 414 milliliters chicken broth (from 32-oz carton); 128 grams can Old El chopped green chiles, undrained; 3 Tbsps Gold all-purpose flour; 326 grams package Old El flour tortillas for burritos (8 tortillas); 3 Tbsps chopped fresh cilantro; 2 cloves garlic, finely chopped; 2 Tbsps fresh lime juice; 118 milliliters medium onion, chopped; 79 milliliters small plum (Roma) tomato, chopped; 227 grams cups shredded Mexican cheese blend; 227 grams package frozen cooked peeled shrimp, thawed (45 to 50 count); 227 grams container sour cream

Seafood Enchiladas might be just the main course you are searching for. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 451 calories, 29g of protein, and 24g of fat. This recipe serves 8. If you have shrimp, plum tomato, old el chiles, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Heat oven to 350F. 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.

Ingredients you will need

Sour Cream

Butter

Garlic

Broth

All Purpose Flour

Onion

Equipment you will use

Sauce Pan

Oven

Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened.

Ingredients you will need

Sauce

Remove from heat. Stir in cheese until melted. Stir in chiles.

Ingredients you will need

Cheese

Chili Pepper

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.

Ingredients you will need

Cheese Sauce

Crabmeat

Tortilla

Shrimp

Equipment you will use

Glass Baking Pan

Bowl

Roll up tortillas; place seam sides down on sauce in dish.

Ingredients you will need

Tortilla

Sauce

Roll

Pour remaining sauce over enchiladas.

Ingredients you will need

Sauce

Cover baking dish with foil.

Equipment you will use

Baking Pan

Aluminum Foil

Bake 30 to 35 minutes or until bubbly.

Equipment you will use

Oven

In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.

Ingredients you will need

Avocado

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

ripe avocado, pitted, peeled and chopped 2Tbsps

butter or margarine 510grams

cans each) crabmeat, drained, rinsed 414milliliters

chicken broth (from 32-oz carton)128grams

can Old El chopped green chiles, undrained 3Tbsps

Gold all-purpose flour 326grams

package Old El flour tortillas for burritos (8 tortillas)3Tbsps

chopped fresh cilantro 2cloves

garlic, finely chopped 2Tbsps

fresh lime juice 118milliliters

medium onion, chopped 79milliliters

small plum (Roma) tomato, chopped 227grams

cups shredded Mexican cheese blend 227grams

package frozen cooked peeled shrimp, thawed (45 to 50 count)227grams

container sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Tudor Wines Balo Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 68 dollars per bottle.