Seafood enchiladas
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Seafood enchiladas
  Seafood  
Last updated 6/12/2012 1:22:30 AM. Recipe ID 55166. Report a problem with this recipe.
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      Title: Seafood enchiladas
 Categories: Main dish
      Yield: 10 Servings
 
      1 lb Unpeeled small fresh shrimp
      4 c  Water
    1/4 c  Reduced-calorie margarine
    1/4 c  All-purpose flour
      1    10 1/2 oz. can low-sodium
           Chicken broth
    1/2 c  Water
      1 c  Low-fat sour cream
      1    Jalapeno pepper, seeded and
           Minced
    1/8 ts Salt
           Vegt. cooking spray
      1 c  Nonfat cottage cheese
    1/2 lb Fresh lump crabmeat, drained
      1    4 1/2 oz. can chopped green
           Chiles
    1/2 c  Shredded reduced-fat
           Monterey Jack cheese
     10    6" white corn tortillas
           Salsa cruda
           Fresh cilantro sprigs(option
 
  Peel and devein shrimp, set aside. Bring 4 cups water to a boil in a
  large saucepan; add shrimp, and cook 3-5 minutes or until shrimp turn
  pink. Drain well, and set aside. Melt margarine in a small saucepan
  over low heat; add flour, stirring until smooth. Cook, stirring
  constantly, 1 minute. Gradually add broth and 1/2 cup water; cook
  over medium heat, stirring constantly, until mixture is slightly
  thickened and bubbly. Remove from heat, and let stand 5 minutes.
  Gently stir in sour cream, jalapeno pepper, and salt.  Pour 3/4 cup
  sauce in bottom of a 13x9x2 inch baking dish coated with cooking
  spray. Set remaining sauce aside. Place cottage cheese in container
  of an electric blender; cover and process until smooth, stopping once
  to scrape down sides.
  
  Transfer to a medium bowl.  Stir in shrimp, crabmeat, chiles and
  monterey jack cheese. Spoon 1/3 cup seafood mixture across center of
  each tortilla. Roll up tortillas; place, seam side down over sauce in
  dish. Pour remaining sauce over tortillas.  Bake at 350 degrees for
  25 minutes or until thoroughly heated. Spoon salsa cruda across
  center of tortillas. Garnish with fresh cilantro sprigs is desired.
  Salsa Cruda: 1 cup peeled, seeded and chopped tomato
      1/2    cup chopped onion 1/4 cup no salt added tomato juice 2
  tablespoons chopped fresh cilantro
      1/8    teaspoon salt 1 small jalapeno pepper, seeded and minced.
  combine all ingredients in a small bowl, stirring well. yield
  : 1 1/2 cups.
 




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Recipe ID 55166 (Apr 03, 2005)

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