SHRIMP AND CRAB ENCHILADAS WITH PASILLA CHILI SAUCE
The rich Pasilla Chili Sauce is creamy in texture, slightly smoky in flavor; it is also excellent served with grilled chicken breast or lean pork.
4 servings
8 ounces peeled, deveined cooked shrimp, coarsely chopped
4 ounces chopped Alaskan King or lump crabmeat or peeled, deveined shrimp
Pasilla Chili Sauce (recipe follows)
8 flour tortillas (6-inch)
½ cup (2 ounces) shredded fat-free Cheddar cheese
¼ cup finely chopped cilantro
1. Combine shrimp, crabmeat, and ¾ cup Pasilla Chili Sauce; divide mixture on tortillas and roll up. Place tortillas, seam sides down, in greased 11 × 7 inch baking dish. Spoon remaining Pasilla Chili Sauce over enchiladas; sprinkle with cheese. Bake, uncovered, at 350 degrees until hot, about 20 minutes. Sprinkle with cilantro.
Makes about 2 cups
3 pasilla chilies
2 medium tomatoes, coarsely chopped
1 small onion, coarsely chopped
½ teaspoon sugar
1 cup fat-free sour cream
Salt and pepper, to taste
1. Cook chilies in small lightly greased small skillet over medium heat until soft; remove and discard stems, seeds, and veins. Process chilies, tomatoes, onion, and sugar in blender until smooth. Cook mixture in lightly greased medium skillet over medium heat until thickened, about 5 minutes. Reduce heat to low; stir in sour cream and cook until hot, about 2 minutes. Season to taste with salt and pepper.
Per Serving:
Calories: 318
% of calories from fat: 13
Fat (gm): 4.5
Saturated fat (gm): 0.7
Cholesterol (mg): 101.9
Sodium (mg): 722
Protein (gm): 28.3
Carbohydrate (gm): 41.2
Exchanges:
Milk: 0.0
Vegetable: 0.5
Fruit: 0.0
Bread: 2.0
Meat: 3.0
Fat: 0.0