Seafood Enchiladas Recipe

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Seafood Enchiladas Ingredients

1 lb unpeeled small fresh shrimp
4 cup water
1/4 cup reduced-calorie margarine
1/4 cup all-purpose flour
1 10 1/2 oz. can low-sodium
1 chicken broth
1/2 cup water
1 cup low-fat sour cream
1 jalapeno pepper, seeded and
1 minced
1/8 tsp salt
1 vegt. cooking spray
1 cup nonfat cottage cheese
1/2 lb fresh lump crabmeat, drained
1 4 1/2 oz. can chopped green
1 chiles
1/2 cup shredded reduced-fat
1 monterey jack cheese
10 6 white corn tortillas
1 salsa cruda
1 fresh cilantro sprigs(option

A Recipe for
Seafood Enchiladas

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It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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This is a recipe for Seafood Enchiladas from the recipe cookbook of Recipes-to-go (Meal)

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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If you find any errors in this Seafood Enchiladas recipe please inform us and we will amend the Seafood Enchiladas recipe immediately

Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

Seafood Enchiladas

He who does not mind his belly will hardly will hardly mind anything else.
Samuel Johnson

Seafood Enchiladas Directions

Peel and devein shrimp, set aside. Bring 4 cups water to a boil in a
large saucepan; add shrimp, and cook 3-5 minutes or until shrimp turn
pink. Drain well, and set aside. Melt margarine in a small saucepan
over low heat; add flour, stirring until smooth. Cook, stirring
constantly, 1 minute. Gradually add broth and 1/2 cup water; cook
over medium heat, stirring constantly, until mixture is slightly
thickened and bubbly. Remove from heat, and let stand 5 minutes.
Gently stir in sour cream, jalapeno pepper, and salt. Pour 3/4 cup
sauce in bottom of a 13x9x2 inch baking dish coated with cooking
spray. Set remaining sauce aside. Place cottage cheese in container
of an electric blender; cover and process until smooth, stopping once
to scrape down sides.

Transfer to a medium bowl. Stir in shrimp, crabmeat, chiles and
monterey jack cheese. Spoon 1/3 cup seafood mixture across center of
each tortilla. Roll up tortillas; place, seam side down over sauce in
dish. Pour remaining sauce over tortillas. Bake at 350 degrees for
25 minutes or until thoroughly heated. Spoon salsa cruda across
center of tortillas. Garnish with fresh cilantro sprigs is desired.
Salsa Cruda: 1 cup peeled, seeded and chopped tomato
1/2 cup chopped onion 1/4 cup no salt added tomato juice 2
tablespoons chopped fresh cilantro
1/8 teaspoon salt 1 small jalapeno pepper, seeded and minced.
combine all ingredients in a small bowl, stirring well. yield
: 1 1/2 cups.

Serves: 10

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Seafood Enchiladas Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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