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| Seafood Enchiladas With Cream And Tomatillo S Recipe |
Category: Seafood / Mexican
Rating:
N/A
Servings: 8
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Ingredients
1 pkg flour tortillas large
----FILLING----
1 pkg imitation crab meat thawed
1/2 pkg mexican natural cheese
1 ( or farmers cheese) 7.5oz
6 oz cream cheese
1 tablespoon lemon juice
2 teaspoon cumin powder
3 scallions chopped with some
1 of green tops
----CREAM SAUCE----
2 tablespoon flour
1/4 cup margarine or butter
1 ( you can use non fat)
1 pkg 8oz nonfat yogurt plain
1 pkg 8oz nonfat sour cream
1 small cn evaporated milk skim
1/2 bunch fresh corriander chop
2 centiliter garlic minced
1 small onion finely chopped
1 teaspoon cumin powder
1 salt and pepper to taste
2 teaspoon lemon pepper
----TOMATILLO SAUCE----
10 fresh tomatillor or more
1 to taste
1 small onion chopped
1 salt and pepper to taste
1 garnish
1 red bell pepper chopped
1 or jar of pimiento chopped
Cooking 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 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 350 until bubbly and cheese is heated through These are to die for and as low fat as I could make them. Emilie rwsm05a Posted to MM-Recipes Digest V3 #324
mexican,seafood
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