Seafood Enchiladas with Cream & Tomatillo

Directions

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 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.

1. 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.

1. 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.

1. Cover with cream sauce.

2. Top with tomatillo sauce.

3. Sprinkle chopped red bell pepper or pimento on top of tomatillo sauce to decorate.

4. Bake at 350℉ (180℃) until bubbly and cheese is heated through.