Basic information

Seafood enchiladas -- lowfat


 6-inch prepared corn tortillas;
6 oz
 Bay scallops;
4 oz
 Crabmeat; shredded
2 oz
 Grated part-skim mozzarella;
2 cl
 Garlic; finely chopped
2 c
 Enchilada Sauce; or Green Tomatillo Sauce; (See recipes same name)
1/2 lb
 Large shrimp; peeled & deveined
1 tsp
 Corn oil;


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 1/3 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 2/3 cup of the sauce on the bottom of an 8x14-inch pan. Fill each tortilla with 1/4 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 1/2 vegetable