Crabmeat Enchiladas

Crabmeat Enchiladas Ingredients

Crabmeat Filling	2 Cloves garlic -- mince
1 lb Crab meat	2 tb Margarine, imitation -- Move
1/2 c Onion -- chopped	Over Butter
3/4 c Monterey jack cheese	1/4 c Flour
4 oz Green chile -- chopped	14 oz Chicken broth -- lowfat
16 Flour tortilla -- lowfat	4 oz Green chile -- chopped
SAUCE	2 c Yogurt, (nonfat)
2 tb Chopped onion	1/4 ts White pepper

Instructions for Crabmeat Enchiladas

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 27.2 Recipe By : Rhonda Guilbeaux From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 14:20:55 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: ChickenCuisine: Mexican

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