Seafood Enchiladas With Cream & Tomatillo S
Description
These Seafood Enchiladas offer a lighter take on a classic Mexican comfort dish. The filling combines thawed imitation crab meat with a blend of cream cheese, cumin, and fresh scallions for a creamy, zesty bite. Wrapped in large flour tortillas, the enchiladas are nestled in a casserole dish and smothered in two distinct sauces: a rich, low-fat cream sauce made with yogurt and evaporated milk, and a vibrant, tangy tomatillo sauce simmered with onion and garlic. Topped with fresh cilantro and red bell peppers, these enchiladas bake until bubbly and tender. They are perfect for a weeknight dinner that feels special without being overly heavy or complicated.Ingredients
Directions
-
Prepare the filling by thawing the imitation crab meat and combining it with cream cheese, lemon juice, cumin powder, and chopped scallions in a bowl. Stir gently until well combined.
-
Make the cream sauce by melting margarine or butter in a saucepan over medium heat. Add minced garlic and finely chopped onion, stirring until the onion is transparent.
-
Stir in the flour to create a roux, cooking for one minute. Gradually add the plain yogurt, sour cream, and evaporated milk, stirring constantly until the sauce thickens. Remove from heat and stir in half of the chopped fresh cilantro.
-
Prepare the tomatillo sauce by peeling the skins from the tomatillos and washing them. Place the tomatillos and chopped onion in a saucepan with enough water to cover. Bring to a boil and cook until the tomatillos are tender.
-
Transfer the cooked tomatillos and onion along with the cooking liquid to a food processor. Blend until smooth, adding more liquid if necessary to achieve a saucy consistency. Season with salt and pepper to taste.
-
Preheat the oven to 350&# 194;°F (175ðC). Lightly grease a 9x13 inch baking dish.
-
Spoon a dollop of the seafood filling onto each flour tortilla. Fold in the long sides and then roll up the tortilla, or fold into a packet shape if preferred. Place them seam-side down in the prepared baking dish.
-
Pour the cream sauce evenly over the rolled enchiladas, followed by the tomatillo sauce.
-
Sprinkle chopped red bell pepper or pimientos over the top for decoration and added flavor.
-
Bake for 25 to 30 minutes, or until the sauce is bubbly and the enchiladas are heated through. Let cool for 5 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 46.3kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 70.8mg3%
- Total Carbohydrate 6.1g3%
- Dietary Fiber 0.4g2%
- Sugars 0.1g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient Substitutions: You can use real crab or shrimp instead of imitation crab meat for a richer seafood flavor. For a dairy-free version, substitute the cream cheese and yogurt with vegan alternatives.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Tips: If the tomatillo sauce is too thick, add a little extra water or vegetable broth to thin it out. For extra heat, add diced jalapeños to the tomatillo sauce before blending.
Safety: Ensure the imitation crab meat is fully thawed before mixing with the cream cheese to ensure even distribution and proper heating.
