Seafood Enchiladas
| Yield: | 10 Servings |
| Categories: | Main Dishes |
| 1 | lb | Unpeeled small fresh shrimp |
| 4 | c | Water |
| 1/4 | c | Reduced-calorie margarine |
| 1/4 | c | All-purpose flour |
| 1 | 10 1/2 oz. can low-sodium | |
| Chicken broth | ||
| 1/2 | c | Water |
| 1 | c | Low-fat sour cream |
| 1 | Jalapeno pepper, seeded and | |
| Minced | ||
| 1/8 | ts | Salt |
| Vegt. cooking spray | ||
| 1 | c | Nonfat cottage cheese |
| 1/2 | lb | Fresh lump crabmeat, drained |
| 1 | 4 1/2 oz. can chopped green | |
| Chiles | ||
| 1/2 | c | Shredded reduced-fat |
| Monterey Jack cheese | ||
| 10 | 6" white corn tortillas | |
| Salsa cruda | ||
| Fresh cilantro sprigs(option |
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