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Seafood Enchiladas — Lowfat

Seafood Enchiladas -- Lowfat recipe image
These low-fat seafood enchiladas offer a lighter twist on a classic Mexican favorite, perfect for a healthy weeknight dinner. The filling combines tender large shrimp, sweet bay scallops, and lump crabmeat, lightly saut&# 195;©ed with garlic for aromatic depth. Wrapped in soft corn tortillas and nestled in a layer of enchilada or green tomatillo sauce, they are topped with just a touch of part-skim mozzarella to keep calories low while maintaining that comforting, melty texture. This dish is quick to assemble and bakes in just 15 minutes, making it an ideal choice for busy evenings when you want something satisfying yet nutritious. Serve with a crisp side salad for a complete meal.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 66.9
Dietary: Low-cal
Description
These low-fat seafood enchiladas offer a lighter twist on a classic Mexican favorite, perfect for a healthy weeknight dinner. The filling combines tender large shrimp, sweet bay scallops, and lump crabmeat, lightly saut&# 195;©ed with garlic for aromatic depth. Wrapped in soft corn tortillas and nestled in a layer of enchilada or green tomatillo sauce, they are topped with just a touch of part-skim mozzarella to keep calories low while maintaining that comforting, melty texture. This dish is quick to assemble and bakes in just 15 minutes, making it an ideal choice for busy evenings when you want something satisfying yet nutritious. Serve with a crisp side salad for a complete meal.
Ingredients
  • 2 cloves Garlic; finely chopped
  • 1 teaspoon Corn oil;
  • 1/2 pound Large shrimp; peeled & deveined
  • 6 oz Bay scallops
  • 4 oz Crabmeat; shredded
  • 2 cups Enchilada Sauce; or Green Tomatillo Sauce
  • 8 each 6-inch prepared corn tortillas
  • 2 oz Grated part-skim mozzarella
Directions
  1. 1
    Preheat oven to 375ðF (191ðC).
  2. 2
    Heat corn oil and chopped garlic in a 10-inch skillet over medium heat for 1 minute, until fragrant.
  3. 3
    Cut shrimp in half crosswise and add to the skillet along with the bay scallops.
  4. 4
    Sauté until shrimp turn pink and scallops become firm, about 2 to 3 minutes.
  5. 5
    Stir in the crabmeat and 1/3 cup of the enchilada or tomatillo sauce to combine.
  6. 6
    Remove the skillet from heat and set the seafood mixture aside.
  7. 7
    Soften the corn tortillas by steaming or microwaving them two at a time for 10 seconds.
  8. 8
    Spread 2/3 cup of the remaining sauce evenly on the bottom of an 8x14-inch baking dish.
  9. 9
    Fill each softened tortilla with 1/4 cup of the seafood mixture.
  10. 10
    Roll each tortilla up tightly and place seam-side down in the prepared baking dish.
  11. 11
    Pour the remaining 1 cup of sauce over the rolled tortillas and sprinkle evenly with the grated mozzarella cheese.
  12. 12
    Bake for 15 minutes, or microwave covered on high for 5 minutes if preferred.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 66.9kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.1g1%
Cholesterol 43.1mg15%
Sodium 93.1mg4%
Total Carbohydrate 8.3g3%
Dietary Fiber 0.5g2%
Sugars 0.3g
Protein 7.3g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: seafood, enchiladas, shrimp, crab, scallops, low-fat, mexican, corn tortillas, healthy dinner, mozzarella, tomatillo sauce, quick meal, garlic, baked, light, protein, weeknight, easy, comfort food
Read it online: https://www.chefs-mate.com/recipe/seafood-enchiladas-lowfat/