Seafood Enchiladas with Cream and Tomatillo S

1 pk Flour tortillas large

Filling 1 pk Imitation crab meat thawed

1/2 pk Mexican Natural Cheese

( or Farmers Cheese) 7.5oz 6 oz Cream cheese

1 T Lemon juice

2 t Cumin powder

3 Scallions chopped with some

Of green tops Cream Sauce 2 T Flour

1/4 c Margarine or butter

( you can use non fat) 1 pk 8oz nonfat yogurt plain

1 pk 8oz nonfat sour cream

1 sm Cn evaporated milk skim

1/2 Bunch fresh corriander chop

2 cl Garlic minced

1 sm Onion finely chopped

1 t Cumin powder

Salt and pepper to taste 2 t Lemon pepper

Tomatillo Sauce 10 Fresh tomatillor or more

To taste 1 sm Onion chopped

Salt and pepper to taste Garnish 1 Red bell pepper chopped

Or jar of pimiento chopped 1. Prepare filling. Cream cheeses in food processor,

transfer to bowl and add remaining ingredients stirring gently. 2. Prepare Cream Sauce: melt butter in saucepan and add garlic and onion stirring gently till transparent. Add flour and stir to make a roux. Add liquids and stir gently until it thickens.Add 1/2 bunch cilantro chopped. I used no salt in this. 3. Tomatillo Sauce: peel skins from tomatillos and

wash them. Put in a cup of boiling water in saucepan and cook until tender with onion. Add salt and pepper to taste. Transfer to food processor with liquid and add liquid if needed. 4. Put a dollop of filling on a flour tortilla and

fold up into a little package. I did not roll these but folded each long end in and then the short ends and put in greased casserole seam side down. Continue until all filling and tortillas are used. 5. Cover with cream sauce.

6. Top with tomatillo sauce.

7.. Sprinkle chopped red bell pepper or pimiento on

top of tomatillo sauce to decorate. 8. Bake at 350 until bubbly and cheese is heated

through These are to die for and as low fat as I could make them. Emilie rwsm05a -----