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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 259.1
  • Total Fat: 7.4 g
  • Cholesterol: 58.0 mg
  • Sodium: 629.5 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 9.1 g
  • Protein: 15.8 g

View full nutritional breakdown of Seafood Enchiladas calories by ingredient
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Seafood Enchiladas

Submitted by: SAREEZEE

Introduction

Veggies, shrimp, and crab rolled tightly in fat free tortillas, topped with a heavenly white cream sauce. Excellent the first day, even better the next! Veggies, shrimp, and crab rolled tightly in fat free tortillas, topped with a heavenly white cream sauce. Excellent the first day, even better the next!
Number of Servings: 10

Ingredients

    Sauce:
    1 pint fat free half and half
    1/2 cup fat free sour cream
    1 small can diced chilies
    salt, pepper, garlic powder to taste

    Filling:
    1 cup Corn
    1/2 cup spinach
    1 cup onions (diced)
    1 cup cheddar cheese (shredded) (seperated)
    1/2 cup oaxaca cheese (shredded) (seperated)
    1 cup imitation crab meat (diced)
    1 cup bay shrimp

    10 medium sized fat free tortillas

Directions

In a sauce pan, warm half and half, sour cream, and chilies over medium low heat. Once warmed (do not boil) add salt pepper and garlic powder to taste. Set aside.

In a large mixing bowl, stire together the corn, spinach, onions, 1/2 cup cheddar cheese, 1/4 cup oaxaca cheese, imitation crab and shrimp.

In a large baking dish, fill tortillas with two-three heaping spoonfuls of the filling and roll to close. Continue until tortillas are full (any extra can be sprinkled over the top).

Top the enchiladas with remaining cheese and extra onion (if you want more onion flavor.)

Pour sauce over the enchiladas and carefully use a spatula to move the tortillas to allow the sauce to get to the bottom of the dish.

Bake at 375 degrees for 30-45 minutes (or until sauce is bubbling and cheese has melted). Allow to cool for 10-15 minutes before serving.

Can be made ahead of time and stored in the fridge for 1-2 days before baking. You may want to wait until just before cooking to pour the sauce over the enchiladas or the tortillas will get too soggy.

Serving Size: Makes 10 servings (1 enchilada each)

Number of Servings: 10

Recipe submitted by SparkPeople user SAREEZEE.





TAGS:  Fish | Mexican | Mexican Fish |

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