Seafood Enchiladas

Name: Seafood Enchiladas
Ingredients: 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

16 ingredients

1 steps

Ingredients

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

Directions

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.", "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.""