Seafood Enchiladas with Cream and Tomatillo S

Categories: Mexican | Seafood

Serves: 8 Servings

Ingredients:

1 pk Flour tortillas large

Instructions:
----------------------------------FILLING----------------------------------
1 pk Imitation crab meat thawed
1/2 pk Mexican Natural Cheese
( or Farmers Cheese) 7.5oz
6 oz Cream cheese
1 tb Lemon juice
2 ts Cumin powder
3 Scallions chopped with some
Of green tops

--------------------------------CREAM SAUCE--------------------------------
2 tb Flour
1/4 c Margarine or butter
( you can use non fat)
1 pk 8oz nonfat yogurt plain
1 pk 8oz nonfat sour cream
1 sm Cn evaporated milk skim
1/2 Bunch fresh corriander chop
2 cl Garlic minced
1 sm Onion finely chopped
1 ts Cumin powder
Salt and pepper to taste
2 ts Lemon pepper

------------------------------TOMATILLO SAUCE------------------------------
10 Fresh tomatillor or more
To taste
1 sm Onion chopped
Salt and pepper to taste
Garnish
1 Red bell pepper chopped
Or jar of pimiento chopped

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

Date: Sun, 24 Nov 1996 09:59:42 -0500

From: Emilie Boyd

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