Seafood enchiladas -- lowfat
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cloves | Garlic; finely chopped |
| 1 | teaspoon | Corn oil; |
| ½ | pounds | Large shrimp; peeled & deveined |
| 6 | ounces | Bay scallops; |
| 4 | ounces | Crabmeat; shredded |
| 2 | cups | Enchilada Sauce; or Green Tomatillo Sauce; (See recipes same name) |
| 8 | xes | 6-inch prepared corn tortillas; |
| 2 | ounces | Grated part-skim mozzarella; |
Directions
Preheat oven to 375F. Heat the garlic and oil in a 10-inch skillet, and cook on medium heat for 1 minute. Cut each shrimp in half across its width, and add the shrimp halves and scallops. Saute until the shrimp become pink and bay scallops rigid, about 2-3 minutes. Stir in the crabmeat and ⅓ cup of the enchilada or green tomatillo sauce.
Remove the mixture from heat, and set aside. To soften the tortillas, steam or microwave them, two at a time, for 10 seconds.
Spread ⅔ cup of the sauce on the bottom of an 8x14-inch pan. Fill each tortilla with ¼ cup of the seafood, roll up to form a crepe, and lay seam side up on the sauce. Pour the remaining 1 cup of sauce over the tortillas, and sprinkle with the grated cheese. Bake for 15 minutes or microwave, covered, for 5 minutes on high. YIELD: Serves 8 Each serving: 165 cals, 16.6gm protein, 3.8gm total fat, 17gm carbo, 68.3mg chol, 212mg sodium, 3.3gm fiber, 130mg calcium Exchanges: 2 meat, 1 starch ½ vegetable