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How To make 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 -----
How To make Seafood Enchiladas with Cream and Tomatillo S's Videos
Traditional Mexican Enchiladas Are Not What You'd Expect | Passport Kitchen | Epicurious
For the first episode of Passport Kitchen, Chef Saúl Montiel from Cantina Rooftop in New York returns to Epicurious to make traditional enchiladas verdes, a recipe taught to him by his grandmother. With simple to source ingredients and a recipe that doesn't ask for any real expertise in the kitchen, these enchiladas may become your new favorite go-to.
Follow Chef Saúl on Instagram at @chefsaulmontiel and @CantinaRooftop
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
ENCHILADAS SUIZAS! EASY AND DELICIOUS! ❤
ARROZ BLANCO MEXICANO!
Mexican White Rice! ❤
POLLO A LA COCA COLA!
COCA COLA CHICKEN! ❤
EASY BEEF FAJITA PANCHOS! ❤
GORDITAS DE AZUCAR! ❤
CREAMY GREEN SPAGHETTI in a POBLSNO SAUCE!! (easy and delicious) ❤
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
The ONLY Salsa Verde you need! #freddsters #foodie #cooking #salsa #salsaverde #mexican #recipe
ENCHILADAS DE CAMARON / SHRIMP ENCHILADAS *GREEN SALSA
Hey guys,
Welcome back to my channel :)
I made Enchiladas de Camaron !
I hope you guys enjoy this video!
don't forget to subscribe, like, and comment :)
#shrimp
#shrimpenchiladas
#mexicanfood
#Mexican
#spicy
#mexicanshrimp
#enchiladas
#greensalsa
#food
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#Camaronchileverde
#salsadejalapeno
#jalapeno
ENCHILADAS SUIZAS | How To Make Enchiladas Suizas
Today I am making delicious enchiladas suizas for dinner. These are chicken enchiladas smothered in a tomatillo salsa cream sauce with melted cheese. The recipe is simple, easy and delicious!
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Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
#simplymamacooks #enchiladassuizas
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How To Make Enchiladas Suizas
Easy Enchiladas Suizas
Creamy Enchiladas Verdes
Rick Bayless Enchiladas Suizas (Creamy Chicken Enchiladas with Melted Cheese)
Though these are more traditionally made with chicken, my favorite version is made with a mixture of roasted vegetables—carrots, zucchini or Mexican calabacitas, butternut, red onion, cauliflower, broccoli or broccoli rabe, pretty much anything that’s roastable. If I have some black/dinosaur/Tuscan kale, I slice a few leaves and mix them in to the tray of roasting vegetables a few minutes before they come out of the oven. For this recipe, I call for a modest amount of cheese melted on top. You may want more.
RECIPE ????