Prep 30 mins
Cook 30 mins
Even though these enchiladas take a bit of time to make, they're not difficult and they're worth it. I make these when I have left over crab, shrimp, or other seafood, or even shredded cooked chicken. You can use any combination you like or have on hand. If using chicken, I suggest increasing the chile powder a bit, according to your taste. You can also substitute a can of diced green chiles if you don't have a poblano or don't want to roast one.
- 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.)
- Preheat oven to 375.
- Heat medium sized pot over medium heat. Spray with olive oil spray.
- Saute onion, garlic, chile powder, and cumin until onions are soft. If using roasted garlic add it after onions have cooked for a while.
- Add butter and flour. Cook for about a minute to take out the raw flour taste.
- Slowly whisk in the milk and cook until thickened (almost like condensed cream soup that hasn't been diluted).
- Season with salt.
- Take of heat and slowly whisk in sour cream.
- Adjust seasoning if you like.
- Mix seafood and poblano peppers together.
- Stir 3-4 Tbsp of the sauce into the seafood mixture.
- Roll 1/4 of the seafood mixture in each tortilla and place into a greased 8x8 baking dish.
- Cover with foil and bake for 20-25 minutes until the sauce is bubbly.
- Remove foil and sprinkle cheese on top.
- Bake for 5 minutes until cheese is melted.
- Serve immediately.