Title: Crabmeat Enchiladas
Categories: Mexican, Ethnic
Yield: 8 Servings

Crabmeat Filling
1 lb Crab meat
1/2 c Onion -- chopped
3/4 c Monterey jack cheese
4 oz Green chile -- chopped
16 Flour tortilla -- lowfat
SAUCE
2 tb Chopped onion
2 Cloves garlic -- mince
2 tb Margarine, imitation -- Move
Over Butter
1/4 c Flour
14 oz Chicken broth -- lowfat
4 oz Green chile -- chopped
2 c Yogurt, (nonfat)
1/4 ts White pepper

For Crabmeat Filling: In mixing bowl, combine crabmeat, onion, cheese and
green chilies. Warm tortillas to make easier to roll. Place a heaping
tablespoon fillling on the edge of each tortilla, rolling up with filling
in the center. Place filled tortillas in a 2 quart baking dish. Pour Sauce
over filled tortillas.. can substitute shrimp

For Sauce: In saucepan, saute onion and garlic in margarine until tender.
Add flour stirring for 1 minute. Gradually add chicken broth, green
chilies, and white pepper. Bring to a boil, sitrring until mixture
thickens; reduce or remove from heat. Stir in yogurt until smooth. Pour
over filled enchiladas. Bake at 350 degrees for 30 minutes or until
thoroughly heated. Source: A Trim and Terrific Louisiana Kitchen by Holly
Clegg Nutritional Info: Calories 302 Cholesterol 54 Fat gram 9 % calories
from fat 27.2

Recipe By : Rhonda Guilbeaux

From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 14:20:55 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip