Seafood Enchiladas with Cream and Tomatillo Recipe

Name: Seafood Enchiladas with Cream and Tomatillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package flour tortillas large; 1 package imitation crab thawed; 7.5 ounces mexican cheese (or farmers cheese); 6 ounces cream cheese; 1 tablespoon lemon juice; 2 teaspoons cumin; 3 each scallions, spring or green onions chopped; 2 tablespoons flour, all-purpose; 1/4 cup margarine or butter; 8oz nonfat yogurt, plain non-fat; 8 ounces sour cream, non-fat; 1 Can milk, skim, evaporated; 1/2 bunch coriander fresh,; 2 cloves garlic minced; 1 small onions finely chopped; 1 teaspoon cumin; 1 x salt and black pepper to taste; 2 teaspoons lemon pepper; 10 each tomatillos fresh; 1 small onions chopped; 1 x salt and black pepper to taste; 1 each sweet red bell peppers chopped, or jar of pimento, chopped

Servings: persons

1 package flour tortillas large
1 package imitation crab thawed
7.5 ounces mexican cheese (or farmers cheese)
6 ounces cream cheese
1 tablespoon lemon juice
2 teaspoons cumin
3 each scallions, spring or green onions chopped
2 tablespoons flour, all-purpose
1/4 cup margarine or butter
8oz nonfat yogurt, plain non-fat
8 ounces sour cream, non-fat
1 Can milk, skim, evaporated
1/2 bunch coriander fresh,
2 cloves garlic minced
1 small onions finely chopped
1 teaspoon cumin
1 x salt and black pepper to taste
2 teaspoons lemon pepper
10 each tomatillos fresh
1 small onions chopped
1 x salt and black pepper to taste
1 each sweet red bell peppers chopped, or jar of pimento, chopped

1
Prepare filling.
2
Cream cheeses in food processor, transfer to bowl and add remaining ingredients stirring gently.
3
Prepare Cream Sauce: melt butter in saucepan and add garlic and onion stirring gently until transparent.
4
Tomatillo Sauce: peel skins from tomatillos and wash them.
5
Put in a cup of boiling water in saucepan and cook until tender with onion.
6
Put a dollop of filling on a flour tortilla and fold up into a little package.
7
Cover with cream sauce.
8
Top with tomatillo sauce.
9
Sprinkle chopped red bell pepper or pimento on top of tomatillo sauce to decorate.
10
Bake at 350F (180C) until bubbly and cheese is heated through.

957

kcal

Calories

Fat

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 22 ingredients. The key ingredients include: 1 package flour tortillas large, 1 package imitation crab thawed, 7.5 ounces mexican cheese (or farmers cheese), 6 ounces cream cheese, and more.

Yes, Seafood Enchiladas with Cream and Tomatillo 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!

Seafood Enchiladas with Cream and Tomatillo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions