Seafood Enchiladas With Cream & Tomatillo S Recipe

Mexican Recipes To-Go

Mexican Enchilada Recipes

Ingredients:

1 package flour tortillas large
1 filling
1 package imitation crab meat thawed
1/2 package mexican natural cheese
1 ( or farmers cheese) 7.5oz
6 oz cream cheese
1 tbsp lemon juice
2 tsp cumin powder
3 scallions chopped with some
1 of green tops
1 cream sauce
2 tbsp flour
1/4 cup margarine or butter
1 ( you can use non fat)
1 package 8oz nonfat yogurt plain
1 package 8oz nonfat sour cream
1 small cn evaporated milk skim
1/2 bunch fresh corriander chop
2 cl garlic minced
1 small onion finely chopped
1 tsp cumin powder
1 salt and pepper to taste
2 tsp lemon pepper
1 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

Instructions:

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

Servings: 8

 

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