Crabmeat enchiladas
8 Servings
Ingredients
| Quantity | 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 |
Directions
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