Lower Fat Seafood Enchiladas

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.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Bolistoli
Contributor
@Bolistoli
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Bolistoli
    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.
Advertisement