Ingredients
2
tablespoons butter or margarine
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
3
tablespoons 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
Description
With Sour Cream, Crab And Shrimp, These Are A Tasty Twist From Traditional Enchiladas Made With Red Sauce And Ground Beef.
Pillsbury
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