Seafood Enchiladas -- Lowfat Recipe

Mexican Recipes To-Go

Mexican Enchilada Recipes

Ingredients:

2 cl garlic, finely chopped
1 tsp corn oil
1/2 lb large shrimp, peeled & deveined
6 oz bay scallops
4 oz crabmeat, shredded
2 cup enchilada sauce, or green tomatillo sauce;
8 6-inch prepared corn tortillas
2 oz grated part-skim mozzarella

Instructions:

Preheat oven to 375F. Heat the garlic and oil in a 10-inch skillet,
and cook on medium heat for 1 minute. Cut each shrimp in half across
its width, and add the shrimp halves and scallops. Saute until the
shrimp become pink and bay scallops rigid, about 2-3 minutes. Stir in
the crabmeat and 1/3 cup of the enchilada or green tomatillo sauce.
Remove the mixture from heat, and set aside. To soften the
tortillas, steam or microwave them, two at a time, for 10 seconds.
Spread 2/3 cup of the sauce on the bottom of an 8x14-inch pan. Fill
each tortilla with 1/4 cup of the seafood, roll up to form a crepe,
and lay seam side up on the sauce. Pour the remaining 1 cup of sauce
over the tortillas, and sprinkle with the grated cheese. Bake for 15
minutes or microwave, covered, for 5 minutes on high. YIELD: Serves 8
Each serving: 165 cals, 16.6gm protein, 3.8gm total fat, 17gm carbo,
68.3mg chol, 212mg sodium, 3.3gm fiber, 130mg calcium Exchanges: 2
meat, 1 starch 1/2 vegetable

Servings: 8

 

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