Chi Chi's Seafood Enchiladas
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
8 Enchiladas
- Serves:
- 8
ingredients
- 1⁄2 cup onion, chopped
- 1 garlic clove, minced
- 1 tablespoon butter
- 8 ounces reduced-fat sour cream
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1⁄4 teaspoon pepper
- 1 cup reduced-fat Mexican cheese blend, shredded
- 2 cups imitation crabmeat, coarsley chopped (or shrimp)
- 8 flour tortillas, warmed
- 1⁄2 cup tomatoes, diced
- 1⁄2 cup green onion, chopped
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 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 of cheese.
- Place crab in a bowl; stir in 1/2 cup sauce (I usually do just a little bit more, just until moistened). Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11 inch x 7 inch baking dish coated with cooking spray. Top with remaining sauce.
- Cover and bake at 350 degrees 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 and green onion.
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<p>I am a 'Zaar addict. I spent SO many hours browsing and researching recipes. I love to bake and I love the fact that I can find -any- recipe here (who needs a cookbook?. I do cakes as a small side business -- wedding cakes being my fav. I used to teach cake decorating classes, but I am taking a break right now because I was feeling super crazy busy. I have recently lost 35 pounds through Weight Watchers (such an awesome program, so I am always looking for ways to lighten up recipes so that those 35 pounds -stay- off.</p>