Seafood enchiladas are topped with a creamy but light sauce for rich flavor without all the extra calories.
Peel and devein shrimp.
Rinse shrimp and halibut; pat dry with paper towels.
Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside.
In a large saucepan, bring the water to boiling.
Add shrimp; cook 1 to 3 minutes or until shrimp are opaque, stirring occasionally.
Rinse with cold water; drain and chop.
Measure thickness of fish.
Place a steamer insert in a large skillet or 4-quart Dutch oven with a tight-fitting lid.
Add water to the skillet to just below the steamer insert.
Bring water in skillet to boiling.
Place fish in the steamer insert.
Flake fish into bite-size pieces; set aside.
In a large nonstick skillet, heat oil over medium heat.
Stir in garlic; cook 1 minute more.
Stir in shrimp and halibut.
Meanwhile, stack tortillas; wrap tightly in foil.
Bake about 10 minutes or until heated through.
For sauce, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth.
Beat in sour cream, flour, 1/4 teaspoon salt, and black pepper.
Gradually beat in milk until smooth.
Add 1/2 cup of the sauce to the shrimp mixture, stirring until well mixed.
Divide shrimp mixture among tortillas, spooning the shrimp mixture near one side of each tortilla.
Place filled tortillas, seam sides down, in prepared baking dish.
Pour the remaining sauce over tortillas.
Bake, covered, about 35 minutes or until heated through.
Let stand for 5 minutes before serving.
Sprinkle with green onions before serving.
When working with chile peppers, wear plastic or rubber gloves.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
