Seafood Enchiladas

3 cups chicken broth
1/3 cup all-purpose flour
1 14 1/2 oz. can diced tomatoes
3 green chiles, chopped
1/2 cup onion, chopped
1/2 teaspoon garlic, minced
1 teaspoon sugar
1 teaspoon ground cumin
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
1 pound crabmeat
1/2 pound cooked shrimp
1 12-oz. pkg. shredded Monterey Jack cheese
12 10-inch flour tortillas
3/4 cup sour cream

1. Combine broth with flour in a saucepan. Cook over medium heat until thickened, stirring constantly. Add tomatoes with juice, chiles, onion, garlic, sugar and seasonings. Bring to a simmer, stirring frequently. Remove from heat.
2. Divide seafood and half of cheese evenly among tortillas; roll up and arrange seam-side down in a greased 15″x10″ baking pan. Blend sour cream into tomato mixture. Spoon tomato mixture over enchiladas; sprinkle with remaining cheese.
3. Bake, uncovered, at 400 degrees for 15 minutes, or until cheese melts.

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