Seafood Enchiladas

By calypan

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

Preparation

Step 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.

Bake, uncovered, at 400 degrees for 15 minutes, or until cheese melts.