Lower Fat Seafood Enchiladas Recipes

SEAFOOD ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
• In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
• Bake in preheated oven for 30 minutes.

LOWER FAT SEAFOOD ENCHILADAS

Steps:

• Preheat oven to 375.
• Heat medium sized pot over medium heat. Spray with olive oil spray.
• Saute onion, garlic, chile powder, and cumin until onions are soft. If using roasted garlic add it after onions have cooked for a while.
• Add butter and flour. Cook for about a minute to take out the raw flour taste.
• Slowly whisk in the milk and cook until thickened (almost like condensed cream soup that hasn't been diluted).
• Season with salt.
• Take of heat and slowly whisk in sour cream.
• Adjust seasoning if you like.
• Mix seafood and poblano peppers together.
• Stir 3-4 Tbsp of the sauce into the seafood mixture.
• Roll 1/4 of the seafood mixture in each tortilla and place into a greased 8x8 baking dish.
• Cover with foil and bake for 20-25 minutes until the sauce is bubbly.
• Remove foil and sprinkle cheese on top.
• Bake for 5 minutes until cheese is melted.
• Serve immediately.

SEAFOOD ENCHILADAS, DIABETIC

Steps:

• Thaw shrimp and halibut, if frozen. Peel and devein shrimp. Rinse shrimp and halibut; pat dry with paper towels. P
• reheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In a large saucepan bring the water to boiling. Add shrimp; cook 1 to 3 minutes or until shrimp are opaque, stirring occasionally. Rinse with cold water; drain and chop. Set aside.
• Measure thickness of fish. Place a steamer insert in a large skillet or 4-quart Dutch oven with a tight-fitting lid. Add water to the skillet to just below the steamer insert. Bring water in skillet to boiling.
• Place fish in the steamer insert. Cover and steam over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, adding more water as needed to maintain steam. Flake fish into bite-size pieces; set aside.
• In a large nonstick skillet heat oil over medium heat. Add sweet pepper, chile peppers, and onion; cook for 5 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in garlic, cook 1 minute more. Remove from heat and stir in shrimp and halibut.
• Meanwhile, stack tortillas; wrap tightly in foil. Bake about 10 minutes or until heated through.
• FOR SAUCE: In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream, flour, 1/4 teaspoon salt, and black pepper. Gradually beat in milk until smooth.
• Add 1/2 cup of the sauce to the shrimp mixture, stirring until well mixed. Divide shrimp mixture among tortillas, spooning the shrimp mixture near one side of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in prepared baking dish. Pour the remaining sauce over tortillas.
• Bake, covered, about 35 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with green onions before serving.
• *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
• Nutrition Per Serving: Servings Per Recipe: 8 PER SERVING: 283 cal., 11 g total fat (4 g sat. fat), 139 mg chol., 540 mg sodium, 22 g carb. (9 g fiber, 3 g sugars), 24 g pro. Diabetic Exchanges Lean Meat (d.e): 3; Fat (d.e): 1; Mark as Free Exchange (d.e): 0; Vegetables (d.e): 1; Starch (d.e): 1

SEAFOOD ENCHILADAS

Steps:

• Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.
• In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.
• Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly.
• In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.

SEAFOOD ENCHILADAS

Steps:

• In a large saucepan, cook onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. 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 small bowl; stir in 1/2 cup sauce. Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11x7-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.

SEAFOOD ENCHILADAS

Steps:

• Heat oven to 350°F.
• Cook and stir shrimp in medium nonstick skillet on medium heat 2 min. Add crabmeat, corn, onions and 1/4 tsp. pepper; cook and stir 2 min. or until shrimp turn pink. Remove from heat. Stir in 1 cup shredded cheese.
• Spoon 1/3 cup of the seafood mixture onto each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Cook cream cheese and milk in saucepan on medium-low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Pour over enchiladas.
• Bake 5 min. Sprinkle with remaining shredded cheese; bake 5 min. or until melted. Sprinkle with remaining pepper.

LOWER-FAT BEEF ENCHILADAS

Steps:

• Brown the ground beef, onions and jalapeno pepper till beef and onions are done. Drain fat. Add all spices, 1 cup of the enchilada sauce and 1 cup of the low-fat cheese. Mix well.
• Fill the tortillas, and place seam side down in a large baking dish (may take 2 dishes).
• Pour remaining sauce on top. Sprinkle with the rest of the cheese.
• Bake at 350 degrees for approximately 30 minutes until bubbly.
• Serve with additional salsa, chopped green onions, or low-fat sour cream, if desired.

LOW-CARB SHRIMP ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a nonstick pan over medium-high heat. Cook and stir shrimp in the hot oil until pink, 3 to 4 minutes. Transfer to a bowl. Pour bell pepper and onion into the pan and cook until onion is translucent, about 5 minutes; add to the bowl with shrimp and set aside. Clean the pan.
• Place tortillas, 1 at a time, into the pan and toast over medium-low heat until light brown, about 1 minute per tortilla.
• Put 1/5 of the shrimp mixture down the center of each tortilla. Fold/roll up and place into a baking dish. Place 1 tablespoon of enchilada sauce on each; then sprinkle evenly with Cheddar and mozzarella cheeses.
• Bake in the preheated oven until melted, about 15 minutes. Let cool slightly before serving.