Seafood Enchiladas With Tomatillos (low Fat)

I should not complete this point if I did not add, that mere ability to edify, and aptness to teach is not enough; there must be other talents to complete the pastoral character. Sound judgment and solid experience must instruct you; gentle manners and loving affections must sway you; firmness and courage must be manifest and tenderness and sympathy must not be lacking. Gifts administrative in ruling well will be as requisite as gifts instructive in teaching well.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Mexican	Home cookin	8	Servings

INGREDIENTS

1		Flour tortillas large
		FILLING
1		Imitation crab meat, thawed
1/2		Mexican natural cheese
		or farmers cheese 7.5
		Ounces
6	oz	Low fat cream cheese
1	T	Lemon juice
2	t	Cumin powder
3		Scallions chopped with
		Some green
		Tops
		CREAM SAUCE
2	T	Flour
1/4	c	Margarine or butter, you
		Use nonfat), Use nonfat
		OR 1/4 cup olive oil
1		8 ounce package nonfat
		Yogurt plain
1		8 ounce package nonfat
		Sour cream
1		Can evaporated milk skim
1/2		Fresh corriander chop
2		Garlic minced
1		Onion finely chopped
1	t	Cumin powder
		Salt and pepper to taste
2	t	Lemon pepper
		TOMATILLO SAUCE
10		Fresh tomatillos – or
		More, to
		Taste
1		Onion, chopped
		Salt and pepper to taste
		GARNISH
1		Red bell pepper chopped
		OR jar of pimiento, chopped

INSTRUCTIONS

Prepare filling. Cream cheeses in food processor, transfer to bowl  and
add remaining ingredients, stirring gently. Prepare Cream Sauce:  melt
butter in saucepan and add garlic and onion, stirring gently  till
transparent. Add flour and stir to make a roux. Add liquids and  stir
gently until it thickens. Add 1/2 bunch cilantro, chopped. I  used no
salt in this. Tomatillo Sauce: peel skins from  tomatillos  and wash
them. Put in a cup of boiling water in saucepan and cook  until tender
with onion. Add salt and pepper to taste.   Transfer to  food processor
with liquid and add liquid if needed. Put a dollop of  filling on a
flour tortilla and fold up into a little package. I did  not roll these
but folded each long end in and then the short ends  and put in greased
casserole seam side down. Continue until all  filling and tortillas are
used. Cover with cream sauce. Top with  tomatillo sauce. Sprinkle
chopped red bell pepper or pimiento on top  of tomatillo sauce to
decorate. Bake at 350Â°F until bubbly and  cheese is heated through.
Posted to MM-Recipes Digest  by "Beth Ide" <rev_ide@email.msn.com> on
Sep 27, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 468 Calories From Fat: 120 Total Fat: 13.6g Cholesterol: 28.1mg Sodium: 184.3mg Potassium: 900.2mg Carbohydrates: 77.8g Fiber: 4.3g Sugar: 7.5g Protein: 14g