*  Exported from  MasterCook  *
 
                        Seafood Enchiladas -- Lowfat
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Fish                             Mexican
                 Low Fat                          Low Cal
                 Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   20      milliliters   Garlic -- finely chopped
    1      teaspoon      Corn oil
      1/2  pound         Large shrimp -- peeled &
 				=09
    6      ounces        Bay scallops
    4      ounces        Crabmeat -- shredded
    2      cups          Enchilada Sauce -- or Green Tomatillo S
                         recipes same name)
                         6-inch prepared corn -- tortillas;
    2      ounces        Grated part-skim mozzarella
 
 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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