astray recipes: Crabmeat enchiladas

Categories: Mexican; Ethnic
Yield: 8 Servings

Measure	Ingredient
	Crabmeat Filling
1 pounds	Crab meat
½ cup	Onion -- chopped
¾ cup	Monterey jack cheese
4 ounces	Green chile -- chopped
16	Flour tortilla -- lowfat
	SAUCE
2 tablespoons	Chopped onion
2	Cloves garlic -- mince
2 tablespoons	Margarine, imitation -- Move
	Over Butter
¼ cup	Flour
14 ounces	Chicken broth -- lowfat
4 ounces	Green chile -- chopped
2 cups	Yogurt, (nonfat)
¼ teaspoon	White pepper

For Crabmeat Filling: In mixing bowl, combine crabmeat, onion, cheese and green chilies. Warm tortillas to make easier to roll. Place a heaping tablespoon fillling on the edge of each tortilla, rolling up with filling in the center. Place filled tortillas in a 2 quart baking dish. Pour Sauce over filled tortillas.. can substitute shrimp For Sauce: In saucepan, saute onion and garlic in margarine until tender.

Add flour stirring for 1 minute. Gradually add chicken broth, green chilies, and white pepper. Bring to a boil, sitrring until mixture thickens; reduce or remove from heat. Stir in yogurt until smooth. Pour over filled enchiladas. Bake at 350 degrees for 30 minutes or until thoroughly heated. Source: A Trim and Terrific Louisiana Kitchen by Holly Clegg Nutritional Info: Calories 302 Cholesterol 54 Fat gram 9 % calories from fat 27⅕

Recipe By : Rhonda Guilbeaux From: Dscollin@... Date: Thu, 16 Feb 1995 14:20:55 -0500 File

crabmeat enchiladas