Seafood Enchiladas with Tomatillos (Low Fat)

Ready in 1 hour

Try this Seafood Enchiladas with Tomatillos (Low Fat) recipe, or contribute your own. "Cream Cheese" and "Cheese" are two of the tags cooks chose for Seafood Enchiladas with Tomatillos (Low Fat).

Top-ranked recipe named "Seafood Enchiladas with Tomatillos (Low Fat)"


Ingredients

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1 Red bell pepper; chopped, OR jar of pimiento, chopped
1 8-oz package nonfat sour cream
1 sm Onion; chopped
FILLING
1 ts Cumin powder
2 ts Lemon pepper
salt and pepper; to taste
CREAM SAUCE
2 l Garlic; minced
10 Fresh tomatillos; or more to taste
3 Scallions; chopped with some green tops
1/4 c Margarine; or butter ( you may use non fat) OR 1/4 cup olive oil
1/2 7.5-oz package Mexican natural cheese; (or farmers cheese)
6 oz Low fat cream cheese
1 8-oz package nonfat Yogurt plain
1 sm can evaporated milk skim
Sour cream
1/2 bn Fresh corriander chop
salt and pepper; to taste
2 ts Cumin powder
GARNISH
1 pk large Flour tortillas
1 tb Lemon juice
1 sm Onion; finely chopped
1 pk Imitation crab meat; thawed
2 tb Flour
TOMATILLO SAUCE

Original recipe makes 8

Servings  

Preparation

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 1/2 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 350F until bubbly and cheese is heated through. Posted to MM-Recipes Digest by "Beth Ide" on Sep 27, 1998

Calories Per Serving: 301 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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