Seafood Enchiladas

Name: Seafood Enchiladas
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 Tbsp butter; 3 Tbsps all-purpose flour; 8 6-inchs flour tortillas (6 inches), warmed; 1 garlic clove, minced; 113 grams can chopped green chilies; 118 milliliters chopped green onions; 1 teaspoon ground coriander; 473 milliliters coarsely chopped real or imitation crabmeat; 113 grams cup shredded reduced-fat Mexican cheese blend, divided; 227 grams cup reduced-fat sour cream; 237 milliliters reduced-sodium chicken broth; 59 milliliters chopped ripe olives; 118 milliliters chopped onion; 0 teaspoons pepper; 118 milliliters chopped tomato

Seafood Enchiladas might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 8 servings with 261 calories, 11g of protein, and 11g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. If you have mexican cheese blend, tomato, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

In a large saucepan, cook onion in butter over medium heat until tender.

Ingredients you will need

Butter

Onion

Equipment you will use

Sauce Pan

Add garlic; cook 1 minute longer.

Ingredients you will need

Garlic

Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth, chilies, coriander and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened.

Ingredients you will need

Sour Cream

Coriander

Chili Pepper

Pepper

Broth

All Purpose Flour

Onion

Remove from the heat; stir in 1/2 cup cheese.

Ingredients you will need

Cheese

Place crab in a small bowl; stir in 1/2 cup sauce. Spoon equal amounts on tortillas; roll up tightly.

Ingredients you will need

Tortilla

Sauce

Crab

Roll

Equipment you will use

Bowl

Place seam side down in an 11-in. x 7-in. baking dish coated with cooking spray. Top with remaining sauce.

Ingredients you will need

Cooking Spray

Sauce

Equipment you will use

Baking Pan

Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese.

Ingredients you will need

Cheese

Equipment you will use

Oven

Bake 5 minutes longer or until cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Let stand for 5 minutes. Top with tomato, green onions and olives.

Ingredients you will need

Green Onions

Olives

Tomato

Equipment

Ingredients

Servings:

1Tbsp

butter 3Tbsps

all-purpose flour 86-inchs

flour tortillas (6 inches), warmed 1

garlic clove, minced 113grams

can chopped green chilies 118milliliters

chopped green onions 1teaspoon

ground coriander 473milliliters

coarsely chopped real or imitation crabmeat 113grams

cup shredded reduced-fat Mexican cheese blend, divided 227grams

cup reduced-fat sour cream 237milliliters

reduced-sodium chicken broth 59milliliters

chopped ripe olives 118milliliters

chopped onion 0teaspoons

pepper 118milliliters

chopped tomato

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Enchilada. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Brooks Willamette Valley Pinot Noir with a 4.3 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Brooks Willamette Valley Pinot Noir

A beautiful perfumed nose of rich cherry jam, Thanksgiving cranberries with grated orange peel, morel mushrooms and black truffle. A wonderful high note of black tea, leather and potpourri. The wine is so luscious in the mouth, coating the palate with rich, dark cherry, warm raspberry, red currant and black plum. There is a wonderful earthiness of portabella mushrooms on the grill, roasted vegetables, bacon fat and smoked meats. This Pinotfinishes with ripe fruit, earth and complexity and a hint of tomato leaf and earthiness. Just delicious!