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Ingredients

• 2 tablespoons butter or margarine
• 1 medium onion, chopped (1/2 cup)
• 2 cloves garlic, finely chopped
• 3 tablespoons Gold Medal® 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.

Betty Crocker