Seafood Enchiladas

I was looking for new recipes for lent and came across this dish. These are phenomenal. I love them so much and they are actually easier than they look to make.

Original Recipe: http://www.bettycrocker.com/recipes/seafood-enchiladas/52ca4d1f-45df-41aa-b050-c37717e997a4

2	tablespoons butter or margarine
1	medium onion, chopped (1/2 cup)
2	cloves garlic, finely chopped
3	tablespoons Gold Medal® all-purpose flour
1 3/4	cups chicken broth (from 32-oz carton)
1	container (8 oz) fat free sour cream
2	cups reduced fat shredded Mexican cheese blend (8 oz)
1	can (4.5 oz) chopped green chiles, undrained
2	cans (6 oz each) crabmeat, drained, rinsed
1	package (8 oz) frozen cooked peeled shrimp, thawed
1	package flour tortillas for burritos (8 tortillas)

	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 and bake for 30-35 minutes until hot and bubbly. Makes 8 servings.