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How To make Seafood Enchiladas with Cream and Tomatillo S
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 -----
How To make Seafood Enchiladas with Cream and Tomatillo S's Videos
Extra Cheesy Green Chili Shrimp Enchiladas • Easy Recipe
3 or 4 c Mozzarella cheese
12 ounce jar of tomatillo sauce
4 c Diced green chilies
8 ounce cream cheese.
1 can2 oz Half and half(media crema )
One 16 oz bag n 1/2 shrimp
1 1/2 c onion
1 1/2 C Sour cream
1/2 c Roasted jalapeños
Bake at 400° for 30 minutes
Seafood Enchilada's ...How to make Seafood Enchilada's
I have been craving some seafood , So I decided to make a recipe for Seafood Enchilada's. It's a simple recipe to make and it enough for 8 people .Please for give my dog's in this video they where playing making some nose during the making of this video. I hope you enjoy the video .
The Recipe :
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How to Make Enchiladas Poblanas with Jenny Martinez | JCPenney #Shorts
Currently in food heaven with Jenny Martinez's creamy chicken enchiladas ???? Give this easy enchiladas recipe a try for your next dinner party. Check out more recipes:
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SEAFOOD ENCHILADAS with Roasted Tomatillo Salsa Verde
#seafoodenchiladaswithsalsaverde #seafoodenchiladas
SEAFOOD ENCHILADAS WITH ROASTED TOMATILLO SALSA VERDE: In this video: I'll show you how to make Seafood Enchiladas with Pico de Gallo and Roasted Tomatillo Salsa Verde, step by step.
INGREDIENTS YOU'LL NEED:
recipe by shereen pavlides
{serves: 6}
{for the salsa verde}
8 tomatillos - stemmed, husked
4 Cubanelle peppers
2 poblano chiles
1 Serrano chile
1/2 cup canola oil - divided
kosher salt / fresh finely ground black pepper
1/2 pound lump crab meat
1 pound large shrimp (in their shells)
8 garlic cloves - minced, divided
1 small onion - diced
1/4 cup all-purpose flour
3 cups homemade chicken stock + extra as needed
2 teaspoons ground cumin
2 teaspoons coriander
{for the pico de gallo}
2 - 3 large ripe tomatoes - diced (2 cups)
1 1/2 limes - 1/2 freshly squeezed (1 tablespoon), remaining cut into wedges
1/2 cup chopped cilantro + extra to garnish
12 (5 1/2-inch) corn tortillas
2 cups freshly shredded Monterey jack cheese
{for the garnish}
1 small red onion - thinly sliced
1 Serrano or fresco chile - thinly sliced
1/2 cup crumbled cotija or queso fresco (Mexican cheese)
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Traditional Mexican Enchiladas Are Not What You'd Expect | Passport Kitchen | Epicurious
For the first episode of Passport Kitchen, Chef Saúl Montiel from Cantina Rooftop in New York returns to Epicurious to make traditional enchiladas verdes, a recipe taught to him by his grandmother. With simple to source ingredients and a recipe that doesn't ask for any real expertise in the kitchen, these enchiladas may become your new favorite go-to.
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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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