Seafood Enchiladas-- Lowfat

* Exported from MasterCook *

Seafood Enchiladas -- Lowfat

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish Mexican
Low Fat Low Cal
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 milliliters Garlic -- finely chopped
1 teaspoon Corn oil
1/2 pound Large shrimp -- peeled &
=09
6 ounces Bay scallops
4 ounces Crabmeat -- shredded
2 cups Enchilada Sauce -- or Green Tomatillo S
recipes same name)
6-inch prepared corn -- tortillas;
2 ounces Grated part-skim mozzarella

Preheat oven to 375F. Heat the garlic and oil in a 10-inch skillet, and
cook on medium heat for 1 minute.
Cut each shrimp in half across its width, and add the shrimp halves and
scallops. Saute until the shrimp become pink and bay scallops rigid, about
2-3 minutes.
Stir in the crabmeat and 1/3 cup of the enchilada or green tomatillo sauce.=
Remove the mixture from heat, and set aside. To soften the tortillas,=
steam or microwave them, two at a time, for 10 seconds. Spread 2/3 cup of
the sauce on the bottom of an 8x14-inch pan. Fill each tortilla with 1/4=
cup of the seafood, roll up to form a crepe, and lay seam side up on the
sauce. Pour the remaining 1 cup of sauce over the tortillas, and sprinkle
with the grated cheese. Bake for 15 minutes or microwave, covered, for 5=
minutes on high. YIELD: Serves 8 Each serving: 165 cals, 16.6gm protein,=
3.8gm total fat, 17gm carbo, 68.3mg chol, 212mg sodium, 3.3gm fiber, 130mg
calcium Exchanges: 2 meat, 1 starch 1/2 vegetable

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