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Enjoy this recipe from 101 Cozy Casseroles.
Submitted by: Stephanie Monroe from Franklin, TN
3 c. chicken broth
1/3 c. all-purpose flour
14-1/2 oz. can diced tomatoes
3 green chiles, chopped
1/2 c. onion, chopped
1/2 t. garlic, minced
1 t. sugar
1 t. ground cumin
1/2 t. dried basil
1/2 t. dried oregano
salt and pepper to taste
1 lb. crabmeat
1/2 lb. cooked shrimp
12-oz. pkg. shredded Monterey Jack cheese
12-10-inch flour tortillas
3/4 c. sour cream
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. Bake, uncovered, at 400 degrees for 15 minutes, or until cheese melts. Serves 12. | |
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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. Bake, uncovered, at 400 degrees for 15 minutes, or until cheese melts. Serves 12. |
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