Basic information

Seafood enchiladas with cream & tomatillo s


6 oz
 Cream cheese
 Scallions chopped with some
2 tsp
 Cumin powder
2 tsp
 Lemon pepper
2 cl
 Garlic minced
2 Tbs
 Fresh tomatillor or more
1/4 c
 Margarine or butter
1/2 package
 Mexican Natural Cheese
 Bunch fresh corriander chop
1 tsp
 Cumin powder
1 small
 Cn evaporated milk skim
1 small
 Onion finely chopped
1 small
 Onion chopped
1 package
 Flour tortillas large
1 package
 Imitation crab meat thawed
1 package
 8oz nonfat yogurt plain
1 package
 8oz nonfat sour cream
1 Tbs
 Lemon juice
 Red bell pepper chopped
 ( or Farmers Cheese) 7.5oz
 Of green tops
 Cream Sauce
 ( you can use non fat)
 Salt and pepper to taste
 Tomatillo Sauce
 To taste
 Salt and pepper to taste
 Or jar of pimiento chopped


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