Seafood enchiladas

This is a great use up recipe for any fish or shrimp you have, although if you have any leftover shrimp, you really should see a medical professional, in my opinion.


1/2 cup chopped onion
1 garlic clove, chopped
1 cup (8 oz) reduced fat sour cream
3 tblsps of flour
1 cup of reduced sodium chicken broth
1 can (4 oz) chopped green chilies
1 tsp. ground coriander
1/4 tsp. pepper
1 cup (4 oz) shredded, reduced fat Mexican cheese blend, divided
2 cups coarsely chopped seafood (fish, shrimp, crab, or any mix)
8 tortillas (corn or flour)
1/2 cup chopped tomato
1/2 cup chopped green onions
1/4 cup chopped black olives

In a large saucepan, cook onion and garlic in a little bit of olive oil, over medium heat until tender. 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 and simmer, uncover for 2-3 minutes or until thickened. Remove from heat; stir in 1/2 cup of cheese.

Place seafood in a bowl; stir in 1/2 cup of sauce. Spoon equal amounts on tortillas and roll them up tightly. Place seam side down in an 11 x 7 x 2 inch baking dish coated with cooking spray. Top with remaining sauce.

Cover and bake at 350 for 30 minutes. Uncover and 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.

Makes 8 servings.