Crabmeat enchiladas

8 Servings

Ingredients

Quantity Ingredient
Crabmeat Filling
1 pounds Crab meat
½ cup Onion -- chopped
¾ cup Monterey jack cheese
4 ounces Green chile -- chopped
16 Flour tortilla -- lowfat
SAUCE
2 tablespoons Chopped onion
2 Cloves garlic -- mince
2 tablespoons Margarine, imitation -- Move
Over Butter
¼ cup Flour
14 ounces Chicken broth -- lowfat
4 ounces Green chile -- chopped
2 cups Yogurt, (nonfat)
¼ teaspoon White pepper

Directions

For Crabmeat Filling: In mixing bowl, combine crabmeat, onion, cheese and green chilies. Warm tortillas to make easier to roll. Place a heaping tablespoon fillling on the edge of each tortilla, rolling up with filling in the center. Place filled tortillas in a 2 quart baking dish. Pour Sauce over filled tortillas.. can substitute shrimp For Sauce: In saucepan, saute onion and garlic in margarine until tender.

Add flour stirring for 1 minute. Gradually add chicken broth, green chilies, and white pepper. Bring to a boil, sitrring until mixture thickens; reduce or remove from heat. Stir in yogurt until smooth. Pour over filled enchiladas. Bake at 350 degrees for 30 minutes or until thoroughly heated. Source: A Trim and Terrific Louisiana Kitchen by Holly Clegg Nutritional Info: Calories 302 Cholesterol 54 Fat gram 9 % calories from fat 27⅕

Recipe By : Rhonda Guilbeaux From: Dscollin@... Date: Thu, 16 Feb 1995 14:20:55 -0500 File

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