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Recipe for Seafood Enchiladas
Imitation seafood is made commericially by processing and re-forming minced fish to look like shellfish.
It's less expensive than crab or lobster, and as an added bonus, is lower in cholesterol. For most, it's
hard to tell the difference, especially in these delicious seafood enchiladas.
Ingredients:
8 six inch corn tortillas
1 medium red onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground coriander
1/4 teaspoon black pepper
2 tablespoons margarine or butter
3 tablespoons all purpose flour
1 8 oz. carton dairy sour cream
1 14 1/2 oz. can chicken broth
1 or 2 canned jalapeno peppers,
rinsed, seeded and chopped, or
one 4 oz. can diced green chili
peppers drained
1 cup shredded Monterey Jack cheese (4 ozs.)
12 ozs. flake style imitation crabmeat
Chopped tomatoes (optional)
Cilantro sprigs (optional)
Cooking Instructions:
Wrap corn tortillas in foil. Heat in a 350 oven for 10 to 15 minutes or till softened.
Meanwhile, for sauce, in a medium saucepan cook the onion, garlic, coriander, and black pepper in margarine or butter over medium heat till onion is tender. In a medium bowl stir flour into sour cream; mixture. Stir in jalapeno or green chili peppers. Cook and stir till slightly thickened and bubbly. Remvoe from heat. Add half of the cheese, stirring till melted.
For filling, stir 1/2 cup of the sauce into crabmeat. Place about 1/4 cup of the filling on each tortilla; roll up. Arrange torilla rolls, seam sides down, in a lightly greased 2 quart rectangular baking dish. To with the remaining sauce. Bake, covered, in a 350 oven for 30 to 35 minutes or till heaed through.
Sprinkle with the remaining cheese. Bake, uncovered, about 5 minutes more or till cheese is melted. Let stand for 10 minutes before serving. If desired, garnish with tomatoes, cilantro, and additional finely chopped red onion.
Makes 4 servings
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