| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Mexican, Ethnic |
8 |
Servings |
INGREDIENTS
|
|
Crabmeat Filling |
| 1 |
lb |
Crab meat |
| 1/2 |
c |
Onion — chopped |
| 3/4 |
c |
Monterey jack cheese |
| 4 |
oz |
Green chile — chopped |
| 16 |
|
Flour tortilla — lowfat |
|
|
SAUCE |
| 2 |
tb |
Chopped onion |
| 2 |
|
Cloves garlic — mince |
| 2 |
tb |
Margarine, imitation — Move |
|
|
Over Butter |
| 1/4 |
c |
Flour |
| 14 |
oz |
Chicken broth — lowfat |
| 4 |
oz |
Green chile — chopped |
| 2 |
c |
Yogurt, (nonfat) |
| 1/4 |
ts |
White pepper |
INSTRUCTIONS
For Crabmeat Filling: In mixing bowl, combine crabmeat, onion, cheese and
green chilies. Warm tortillas to make easier to roll. Place a heaping
tablespoon fillling on the edge of each tortilla, rolling up with filling
in the center. Place filled tortillas in a 2 quart baking dish. Pour Sauce
over filled tortillas.. can substitute shrimp
For Sauce: In saucepan, saute onion and garlic in margarine until tender.
Add flour stirring for 1 minute. Gradually add chicken broth, green
chilies, and white pepper. Bring to a boil, sitrring until mixture
thickens; reduce or remove from heat. Stir in yogurt until smooth. Pour
over filled enchiladas. Bake at 350 degrees for 30 minutes or until
thoroughly heated. Source: A Trim and Terrific Louisiana Kitchen by Holly
Clegg Nutritional Info: Calories 302 Cholesterol 54 Fat gram 9 % calories
from fat 27.2
Recipe By : Rhonda Guilbeaux
From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 14:20:55 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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