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Seafood enchiladas -- lowfat

Yield: 8 Servings

Ingredients:

• 2 cl Garlic; finely chopped
• 1 ts Corn oil;
• 1/2 lb Large shrimp; peeled & -deveined
• 6 oz Bay scallops;
• 4 oz Crabmeat; shredded
• 2 c Enchilada Sauce; -or Green Tomatillo Sauce; -(See recipes same name)
• 8 x 6-inch prepared corn -tortillas;
• 2 oz Grated part-skim mozzarella;

Instructions:

Preheat oven to 375F. Heat the garlic and oil in a 10-inch skillet and cook on medium heat for 1 minute. Cut each shrimp in half across its width and add the shrimp halves and scallops. Saute until the shrimp become pink and bay scallops rigid about 2-3 minutes. Stir in the crabmeat and 1/3 cup of the enchilada or green tomatillo sauce. Remove the mixture from heat and set aside. To soften the tortillas steam or microwave them two at a time for 10 seconds. Spread 2/3 cup of the sauce on the bottom of an 8x14-inch pan. Fill each tortilla with 1/4 cup of the seafood roll up to form a crepe and lay seam side up on the sauce. Pour the remaining 1 cup of sauce over the tortillas and sprinkle with the grated cheese. Bake for 15 minutes or microwave covered for 5 minutes on high. YIELD: Serves 8 Each serving: 165 cals 16.6gm protein 3.8gm total fat 17gm carbo 68.3mg chol 212mg sodium 3.3gm fiber 130mg calcium Exchanges: 2 meat 1 starch 1/2 vegetable

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