Lower Fat Seafood Enchiladas

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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