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3 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
5 cloves garlic, finely chopped (I Love Garlic)
3 tablespoons flour
1 3/4 cups chicken broth
1 container 8oz. sour cream
1 8oz. bag shredded Mecixan cheese blend
1 8oz. bag shredded monterey jack cheese
1 can 4.5oz chopped green chiles, undrained
3 6oz. cans real crabmeat, drained (Lump or not)
50-60 cooked shrimp cut into small pieces
2 cans cream of chicken
2 packages big flour tortillas (20)
2 ripe avocado, pitted, peeled and chopped
1 fresh lime
2 (Roma) tomato, chopped
3 tablespoons chopped fresh cilantro
Optional (but WORTH IT): Saute Shrimp with a little butter, italian seasoning, and pepper.
Heat oven to 400°F. In a saucepan, melt butter over medium-high heat. Cook onion and garlic in butter, stirring frequently, until softened (5 Minutes). Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth and creamy. Let it boil, and cook about 2 minutes more, stirring constantly, until sauce is thickened. Reduce heat. Stir in bag of mexican cheese cheese until melted. Stir in chiles.
In a separate sauce pan, warm Cream of Chicken.
Mix the crabmeat and shrimp into the cheesy sauce.
In a 13×9 glass baking dish, put a thin layer of cheese sauce on the bottom (about one cup). In each tortilla, place about 1 big spoonful of sauce and roll tight, placing seam down in pan.
Once your first layer is down, cover with cream of chicken. Now do your top layer of rolled tortillas. Cover with the remaining cheese sauce, and entire bag of Monterey Jack cheese.
Bake until it’s bubbling/bubbling over, and the cheese is BEAUTIFUL!
In a bowl, mix the remaining ingredients (Avocado, Tomatoes, Cilantro) And squeeze in the lime to taste.