Quick & Creamy Seafood Enchiladas
List of Ingredients
2 cups imitation crabmeat flakes
2 cups salad shrimp (cooked and peeled)
1 can 98% fat free cream of mushroom soup (or low-fat cream of celery)
1 cup low fat or no fat sour cream
1 cup reduced fat cheese, shredded
1 Tbs cumin seeds or ground cumin
2 tsp onion powder
1 tsp salt
1 (2 ounce) can green chilies
1/2 cup sliced green onions
1 cup red pepper strips
6 flour tortillas (8")
Recipe
Preheat your oven to 350 degrees.
Mix crab, shrimp, pepper strips, green onions, and green chilies in a large mixing bowl.
Mix together soup, sour cream, and seasonings. Stir 1/2 of this mixture into the shrimp mix.
Spoon 1/6 of the shrimp mixture into each tortilla. Top with 2 Tbs cheese each. Roll tortillas around mixture, and place in a baking dish. Spoon remaining soup mix over the rolled tortillas, and sprinkle with the remaining cheese. Bake for 20 minutes, or until hot throughout.
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