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---------- Recipe via Meal-Master (tm) v8.02
Title: SEAFOOD ENCHILADAS
Categories: Main dish
Yield: 10 servings
1 lb Unpeeled small fresh shrimp
4 c Water
1/4 c Reduced-calorie margarine
1/4 c All-purpose flour
1 10 1/2 oz. can low-sodium
Chicken broth
1/2 c Water
1 c Low-fat sour cream
1 Jalapeno pepper, seeded and
Minced
1/8 ts Salt
Vegt. cooking spray
1 c Nonfat cottage cheese
1/2 lb Fresh lump crabmeat, drained
1 4 1/2 oz. can chopped green
Chiles
1/2 c Shredded reduced-fat
Monterey Jack cheese
10 6" white corn tortillas
Salsa cruda
Fresh cilantro sprigs(option
Peel and devein shrimp, set aside.
Bring 4 cups water to a boil in a large saucepan; add
shrimp, and cook 3-5 minutes or until shrimp turn
pink. Drain well, and set aside. Melt margarine in a
small saucepan over low heat; add flour, stirring
until smooth. Cook, stirring constantly, 1 minute.
Gradually add broth and 1/2 cup water; cook over
medium heat, stirring constantly, until mixture is
slightly thickened and bubbly. Remove from heat, and
let stand 5 minutes. Gently stir in sour cream,
jalapeno pepper, and salt. Pour 3/4 cup sauce in
bottom of a 13x9x2 inch baking dish coated with
cooking spray. Set remaining sauce aside. Place
cottage cheese in container of an electric blender;
cover and process until smooth, stopping once to
scrape down sides.
Transfer to a medium bowl. Stir in shrimp, crabmeat,
chiles and monterey jack cheese. Spoon 1/3 cup seafood
mixture across center of each tortilla. Roll up
tortillas; place, seam side down over sauce in dish.
Pour remaining sauce over tortillas. Bake at 350
degrees for 25 minutes or until thoroughly heated.
Spoon salsa cruda across center of tortillas. Garnish
with fresh cilantro sprigs is desired. Salsa Cruda:
1 cup peeled, seeded and chopped tomato
1/2 cup chopped onion
1/4 cup no salt added tomato juice
2 tablespoons chopped fresh cilantro
1/8 teaspoon salt
1 small jalapeno pepper, seeded and minced.
combine all ingredients in a small bowl, stirring
well. yield : 1 1/2 cups.
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