Taste of Home
Seafood Enchiladas
TOTAL TIME: Prep: 30 min. Bake: 35 min.
YIELD: 8 servings.
I received this recipe from an old friend for the family many years ago, and my family still loves it today. The crab makes it a wonderful change of pace from other weeknight fare.—Donna Roberts, Shumway, Illinois
Ingredients
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1/2 cup chopped onion
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1 tablespoon butter
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1 garlic clove, minced
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1 cup reduced-fat sour cream
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3 tablespoons all-purpose flour
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1 cup reduced-sodium chicken broth
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1 can (4 ounces) chopped green chiles
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1 teaspoon ground coriander
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1/4 teaspoon pepper
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1 cup shredded reduced-fat Mexican cheese blend, divided
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2 cups coarsely chopped real or imitation crabmeat
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8 flour tortillas (6 inches), warmed
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1/2 cup chopped tomato
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1/2 cup chopped green onions
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1/4 cup chopped ripe olives
Directions
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1.
In a large saucepan, cook onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth, chiles, coriander and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese.
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2.
Place crab in a small bowl; stir in 1/2 cup sauce. Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11x7-in. baking dish coated with cooking spray. Top with remaining sauce.
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3.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato, green onions and olives.
Nutrition Facts
1 each: 243 calories, 11g fat (5g saturated fat), 53mg cholesterol, 662mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 16g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 lean meat.
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