Seafood enchiladas with tomatillos (low fat)

8 servings

Ingredients

Quantity Ingredient
1 pack Flour tortillas large
FILLING
1 pack Imitation crab meat, thawed
½ pack Mexican natural cheese
(or farmers cheese) 7.5
Ounces
6 ounces Low fat cream cheese
1 tablespoon Lemon juice
2 teaspoons Cumin powder
3 Scallions chopped with
Some green
Tops
CREAM SAUCE
2 tablespoons Flour
¼ cup Margarine or butter ( you
can Use nonfat)
OR 1/4 cup olive oil
1 8 ounce package nonfat
Yogurt plain
1 8 ounce package nonfat
Sour cream
1 small Can evaporated milk skim
½ bunch Fresh corriander chop
2 litres Garlic minced
1 small Onion finely chopped
1 teaspoon Cumin powder
Salt and pepper to taste
2 teaspoons Lemon pepper
TOMATILLO SAUCE
10 Fresh tomatillos - or
More, to
Taste
1 small Onion, chopped
Salt and pepper to taste
GARNISH
1 Red bell pepper chopped
OR jar of pimiento, chopped

Directions

1. Prepare filling. Cream cheeses in food processor, transfer to bowl and add remaining ingredients, stirring gently.

2. Prepare Cream Sauce: melt butter in saucepan and add garlic and onion, stirring gently till transparent. Add flour and stir to make a roux. Add liquids and stir gently until it thickens. Add ½ bunch cilantro, chopped.

I used no salt in this.

3. Tomatillo Sauce: peel skins from tomatillos and wash them. Put in a cup of boiling water in saucepan and cook until tender with onion. Add salt and pepper to taste. Transfer to food processor with liquid and add liquid if needed.

4. Put a dollop of filling on a flour tortilla and fold up into a little package. I did not roll these but folded each long end in and then the short ends and put in greased casserole seam side down. Continue until all filling and tortillas are used. 5. Cover with cream sauce.

6. Top with tomatillo sauce.

7. Sprinkle chopped red bell pepper or pimiento on top of tomatillo sauce to decorate.

8. Bake at 350°F until bubbly and cheese is heated through.

Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@...> on Sep 27, 1998

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