Seafood Enchiladas with Cream & Tomatillo
Yield
6 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
flour tortillas
large |
*
|
| Filling | |||
| 1 | package |
imitation crab
thawed |
* |
| 7.5 | ounces |
mexican cheese
(or farmers cheese) |
* |
| 6 | ounces |
cream cheese
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | teaspoons |
cumin
|
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| Cream | |||
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
margarine
or butter |
|
| 8oz | nonfat |
yogurt, plain
non-fat |
*
|
| 8 | ounces |
sour cream, non-fat
|
|
| 1 | Can |
milk, skim, evaporated
|
* |
| ½ | bunch |
coriander
fresh, |
*
|
| 2 | cloves |
garlic
minced |
|
| 1 | small |
onions
finely chopped |
|
| 1 | teaspoon |
cumin
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | teaspoons |
lemon pepper
|
*
|
| Tomatillo sauce | |||
| 10 | each |
tomatillos
fresh |
|
| 1 | small |
onions
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Garnish | |||
| 1 | each |
sweet red bell peppers
chopped, or jar of pimento, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
flour tortillas
large |
*
|
| Filling | |||
| 1 | package |
imitation crab
thawed |
* |
| 216.8 | ml/g |
mexican cheese
(or farmers cheese) |
* |
| 173.4 | ml/g |
cream cheese
|
|
| 15 | ml |
lemon juice
|
|
| 1E+1 | ml |
cumin
|
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| Cream | |||
| 3E+1 | ml |
all-purpose flour
|
|
| 59 | ml |
margarine
or butter |
|
|
yogurt, plain
non-fat |
*
|
||
| 231.2 | ml/g |
sour cream, non-fat
|
|
| 1 | Can |
milk, skim, evaporated
|
* |
| 0.5 | bunch |
coriander
fresh, |
*
|
| 2 | cloves |
garlic
minced |
|
| 1 | small |
onions
finely chopped |
|
| 5 | ml |
cumin
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1E+1 | ml |
lemon pepper
|
*
|
| Tomatillo sauce | |||
| 1E+1 | each |
tomatillos
fresh |
|
| 1 | small |
onions
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Garnish | |||
| 1 | each |
sweet red bell peppers
chopped, or jar of pimento, chopped |
|
Directions
Prepare filling. Cream cheeses in food processor, transfer to bowl and add remaining ingredients stirring gently.
Prepare Cream Sauce: melt butter in saucepan and add garlic and onion stirring gently until transparent.
Add flour and stir to make a roux.
Add liquids and stir gently until it thickens.
Add ½ bunch cilantro chopped.
I used no salt in this.
- 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.
- 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.
Cover with cream sauce.
Top with tomatillo sauce.
Sprinkle chopped red bell pepper or pimento on top of tomatillo sauce to decorate.
Bake at 350℉ (180℃) until bubbly and cheese is heated through.
