Lower Fat Seafood Enchiladas Recipe

Name: Lower Fat Seafood Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup onion, finely chopped; 2 large garlic cloves, minced (roasted if you like); 1 teaspoon chili powder (I like ancho for extra flavor); 1/2 teaspoon cumin; olive oil flavored cooking spray; 2 tablespoons light butter; 3 tablespoons flour; 1 1/2 cups nonfat milk; 1/2 cup nonfat sour cream; 1/4 teaspoon kosher salt; 2 cups seafood, cooked and chopped into bite sized pieces; 1 poblano pepper, roasted, peeled, and chopped; 4 large flour tortillas; 4 -6 ounces mexican melting cheese, shredded (chihuahua, monterey jack, mexican blend, etc.)

Servings: persons

1/3 cup onion, finely chopped
2 large garlic cloves, minced (roasted if you like)
1 teaspoon chili powder (I like ancho for extra flavor)
1/2 teaspoon cumin
olive oil flavored cooking spray
2 tablespoons light butter
3 tablespoons flour
1 1/2 cups nonfat milk
1/2 cup nonfat sour cream
1/4 teaspoon kosher salt
2 cups seafood, cooked and chopped into bite sized pieces
1 poblano pepper, roasted, peeled, and chopped
4 large flour tortillas
4 -6 ounces mexican melting cheese, shredded (chihuahua, monterey jack, mexican blend, etc.)

1
Preheat oven to 375.
2
Heat medium sized pot over medium heat. Spray with olive oil spray.
3
Saute onion, garlic, chile powder, and cumin until onions are soft. If using roasted garlic add it after onions have cooked for a while.
4
Add butter and flour. Cook for about a minute to take out the raw flour taste.
5
Slowly whisk in the milk and cook until thickened (almost like condensed cream soup that hasn't been diluted).
6
Season with salt.
7
Take of heat and slowly whisk in sour cream.
8
Adjust seasoning if you like.
9
Mix seafood and poblano peppers together.
10
Stir 3-4 Tbsp of the sauce into the seafood mixture.
11
Roll 1/4 of the seafood mixture in each tortilla and place into a greased 8x8 baking dish.
12
Cover with foil and bake for 20-25 minutes until the sauce is bubbly.
13
Remove foil and sprinkle cheese on top.
14
Bake for 5 minutes until cheese is melted.
15
Serve immediately.

1064

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup onion, finely chopped, 2 large garlic cloves, minced (roasted if you like), 1 teaspoon chili powder (I like ancho for extra flavor), 1/2 teaspoon cumin, and more.

Yes, Lower Fat Seafood Enchiladas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lower Fat Seafood Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions