How To make Seafood Enchiladas with Cream and Tomatillo S
How To make Seafood Enchiladas with Cream and Tomatillo S
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1 pk Flour tortillas large Filling 1 pk Imitation crab meat thawed 1/2 pk Mexican Natural Cheese ( or Farmers Cheese) 7.5oz 6 oz Cream cheese 1 T Lemon juice 2 t Cumin powder 3 Scallions chopped with some Of green tops Cream Sauce 2 T Flour 1/4 c Margarine or butter ( you can use non fat) 1 pk 8oz nonfat yogurt plain 1 pk 8oz nonfat sour cream 1 sm Cn evaporated milk skim 1/2 Bunch fresh corriander chop 2 cl Garlic minced 1 sm Onion finely chopped 1 t Cumin powder Salt and pepper to taste 2 t Lemon pepper Tomatillo Sauce 10 Fresh tomatillor or more To taste 1 sm Onion chopped Salt and pepper to taste Garnish 1 Red bell pepper chopped Or jar of pimiento chopped 1. Prepare filling. Cream cheeses in food processor, transfer to bowl and add remaining ingredients stirring gently. 2. Prepare Cream Sauce: melt butter in saucepan and add garlic and onion stirring gently till transparent. Add flour and stir to make a roux. Add liquids and stir gently until it thickens.Add 1/2 bunch cilantro chopped. I used no salt in this. 3. 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. 4. 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. 5. Cover with cream sauce. 6. Top with tomatillo sauce. 7.. Sprinkle chopped red bell pepper or pimiento on top of tomatillo sauce to decorate. 8. Bake at 350 until bubbly and cheese is heated through These are to die for and as low fat as I could make them. Emilie rwsm05a -----
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Green Enchilada Sauce - Fresh Tomatillos and Anaheim Peppers - PoorMansGourmet
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This Green Enchilada Sauce is made up of fresh ingredients that give it a very authentic and earthy flavor you're going to love. Anaheim Peppers give it nice warmth for your pallet and you can kick it up by adding Jalapenos. But if you're sensitive to heat I would leave them out or start by adding only one. Either way I think you'll find that this is one of the best recipes to reference for your meals. Also, be sure to check out my Red Enchilada Sauce and my Chicken Enchilada recipe located in the links below and at the end of this video!
Chicken Enchiladas:
Red Enchilada Sauce:
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ENCHILADAS SUIZAS! EASY AND DELICIOUS! ❤
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DISCLAIMER DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Rick Bayless Enchiladas Suizas (Creamy Chicken Enchiladas with Melted Cheese)
Though these are more traditionally made with chicken, my favorite version is made with a mixture of roasted vegetables—carrots, zucchini or Mexican calabacitas, butternut, red onion, cauliflower, broccoli or broccoli rabe, pretty much anything that’s roastable. If I have some black/dinosaur/Tuscan kale, I slice a few leaves and mix them in to the tray of roasting vegetables a few minutes before they come out of the oven. For this recipe, I call for a modest amount of cheese melted on top. You may want more.
RECIPE ????
Shrimp Enchildas with Creamy Tomatillo Sauce
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Chef BlazeO Green Shrimp Enchiladas
We sauted the shrimp in butter, olive oil, garlic powder, salt, pepper, with onion, tomato, and jalapeños. For the sauce we boiled 2 garlic cloves, quarter of an onion, 1 Anaheim pepper, 1 poblano, and 3-4 serrano peppers, 3 jalapenos, 5 tomatillos, 1 green pepper and cilantro bunch. Blended up with consomme that chicken flavored stock seasoning with a little salt and cream of mushrooms sauce. Rolled it up with Asadero cheese, topped it off and baked for 10 mins at 420° and enjoy.