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                       Seafood Enchiladas -- Lowfat

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Fish                             Mexican
                Low Fat                          Low Cal
                Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      milliliters   Garlic -- finely chopped
   1      teaspoon      Corn oil
     1/2  pound         Large shrimp -- peeled &
				=09
   6      ounces        Bay scallops
   4      ounces        Crabmeat -- shredded
   2      cups          Enchilada Sauce -- or Green Tomatillo S
                        recipes same name)
                        6-inch prepared corn -- tortillas;
   2      ounces        Grated part-skim mozzarella

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

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