Lower Fat Seafood Enchiladas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/3 cup onion, finely chopped
• 2 large garlic cloves, minced (roasted if you like)
• 1 teaspoon chili powder (i like ancho for extra flavor)
• 1/2 teaspoon cumin
• olive oil flavored cooking spray
• 2 tablespoons light butter
• 3 tablespoons flour
• 1 1/2 cups nonfat milk
• 1/2 cup nonfat sour cream
• 1/4 teaspoon kosher salt
• 2 cups seafood, cooked and chopped into bite sized pieces
• 1 poblano pepper, roasted, peeled, and chopped
• 4 large flour tortillas
• 4 -6 ounces mexican melting cheese, shredded (chihuahua, monterey jack, mexican blend, etc.)

Recipe

• 1 preheat oven to 375.
• 2 heat medium sized pot over medium heat. spray with olive oil spray.
• 3 saute onion, garlic, chile powder, and cumin until onions are soft. if using roasted garlic add it after onions have cooked for a while.
• 4 add butter and flour. cook for about a minute to take out the raw flour taste.
• 5 slowly whisk in the milk and cook until thickened (almost like condensed cream soup that hasn't been diluted).
• 6 season with salt.
• 7 take of heat and slowly whisk in sour cream.
• 8 adjust seasoning if you like.
• 9 mix seafood and poblano peppers together.
• 10 stir 3-4 tbsp of the sauce into the seafood mixture.
• 11 roll 1/4 of the seafood mixture in each tortilla and place into a greased 8x8 baking dish.
• 12 cover with foil and bake for 20-25 minutes until the sauce is bubbly.
• 13 remove foil and sprinkle cheese on top.
• 14 bake for 5 minutes until cheese is melted.
• 15 serve immediately.