Seafood Enchiladas

Serves 12

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, flaked

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" jelly-roll 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.

Turn up the heat! Try using extra-spicy salsa, Mexican-blend cheese or hot ground pork sausage in a familiar (but bland) recipe for extra zing!