Seafood Enchiladas - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
With sour cream, crab and shrimp, these are a tasty twist from traditional enchiladas made with red sauce and ground beef.
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
Instructions
- Heat oven to 350 °F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.
- In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.
- Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly.
- In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.
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