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Seafood Enchiladas

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
  • Total Time
    Prep: 30 min. Bake: 35 min.
  • Makes
    8 servings

Ingredients

  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 cup reduced-fat sour cream
  • 3 tablespoons all-purpose flour
  • 1 cup reduced-sodium chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon ground coriander
  • 1/4 teaspoon pepper
  • 1 cup shredded reduced-fat Mexican cheese blend, divided
  • 2 cups coarsely chopped real or imitation crabmeat
  • 8 flour tortillas (6 inches), warmed
  • 1/2 cup chopped tomato
  • 1/2 cup chopped green onions
  • 1/4 cup chopped ripe olives

Directions

  • 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, chilies, 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.
  • 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.
  • 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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