Seafood Enchiladas

ChubbyBunny

Ingredients:
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
1 cup (8 ounces) reduced-fat sour cream
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 can (4 ounces) chopped green chilies
1 teaspoon ground coriander
1/4 teaspoon pepper
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend, divided
2 cups coarsely chopped real or imitation crabmeat
8 flour tortillas (6 inches), warmed
1/2 cup chopped tomato
1/2 cup chopped green onions
1/4 cup chopped ripe olives

Directions:
In a large saucepan, cook onion and garlic in butter over medium heat until tender. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth, chilies, coriander and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese.

Place crab in a bowl; stir in 1/2 cup sauce. Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11-in. x 7-in. baking dish coated with cooking spray. Top with remaining sauce.

Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato, green onions and olives.

Yield: 8 servings.

Nutrition Facts
One serving: 1 enchilada
Calories: 243
Fat: 11 g
Saturated Fat: 5 g
Cholesterol: 53 mg
Sodium: 662 mg
Carbohydrate: 21 g
Fiber: 1 g
Protein: 16 g

ChubbyBunny

Ingredients:
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
1 cup (8 ounces) reduced-fat sour cream
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 can (4 ounces) chopped green chilies
1 teaspoon ground coriander
1/4 teaspoon pepper
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend, divided
2 cups coarsely chopped real or imitation crabmeat
8 flour tortillas (6 inches), warmed
1/2 cup chopped tomato
1/2 cup chopped green onions
1/4 cup chopped ripe olives

Directions:
In a large saucepan, cook onion and garlic in butter over medium heat until tender. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth, chilies, coriander and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese.

Place crab in a bowl; stir in 1/2 cup sauce. Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11-in. x 7-in. baking dish coated with cooking spray. Top with remaining sauce.

Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato, green onions and olives.

Yield: 8 servings.

Nutrition Facts
One serving: 1 enchilada
Calories: 243
Fat: 11 g
Saturated Fat: 5 g
Cholesterol: 53 mg
Sodium: 662 mg
Carbohydrate: 21 g
Fiber: 1 g
Protein: 16 g