Seafood Enchiladas with Cream & Tomatillo
Submitted by Lenn
Seafood enchiladas with a dual-sauce finish: tangy tomatillo salsa verde on top and a cilantro-cumin cream sauce underneath. Stuffed with crab, Mexican cheese, and cream cheese.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minTwo sauces are better than one, and these enchiladas prove it.
The filling blends crab with cream cheese, Mexican queso, cumin, lemon juice, and chopped scallions for something creamy and bright.
That gets folded into flour tortillas and nestled into a casserole dish, then smothered in a lightened-up cream sauce made with nonfat yogurt, nonfat sour cream, and evaporated milk spiked with garlic and fresh cilantro.
On top of all that goes a vibrant, tangy tomatillo sauce that cuts right through the richness.
A scattering of chopped red bell pepper on top adds the final pop of color.
Pro Tips
- Fold the tortillas like little packages instead of rolling them so the filling stays neatly tucked inside
- Blend the cream cheese in a food processor first so it incorporates smoothly into the crab filling
- Cook the tomatillos until they’re soft and tender before blending so the sauce has a mellow, rounded flavor
- This dish has no added salt in the cream sauce, so taste as you go and adjust to your preference
Ingredients
Directions
Prepare filling. Cream cheeses in food processor, transfer to bowl and add remaining ingredients stirring gently.
Prepare Cream Sauce: melt butter in saucepan and add garlic and onion stirring gently until transparent.
Add flour and stir to make a roux.
Add liquids and stir gently until it thickens.
Add ½ bunch cilantro chopped.
I used no salt in this.
- Tomatillo Sauce: peel skins from tomatillos and wash them. Put in a cup of boiling water in saucepan and cook until tender with onion.
Add salt and pepper to taste.
Transfer to food processor with liquid and add liquid if needed.
- Put a dollop of filling on a flour tortilla and fold up into a little package.
I did not roll these but folded each long end in and then the short ends and put in greased casserole seam side down.
Continue until all filling and tortillas are used.
Cover with cream sauce.
Top with tomatillo sauce.
Sprinkle chopped red bell pepper or pimento on top of tomatillo sauce to decorate.
Bake at 350℉ (180℃) until bubbly and cheese is heated through.
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