Shrimp and Crab Enchiladas with Pasilla Chili Sauce Recipe

Shrimp and Crab Enchiladas with Pasilla Chili Sauce Recipe

4 servings



8 ounces peeled, deveined cooked shrimp, coarsely chopped

4 ounces chopped Alaskan King or lump crabmeat or peeled, deveined shrimp

Pasilla Chili Sauce

8 flour tortillas

1/2 cup shredded fat-free Cheddar cheese

1/4 cup finely chopped cilantro


Pasilla Chili Sauce ingredients:

3 pasilla chilies

2 medium tomatoes, coarsely chopped

1 small onion, coarsely chopped

1/2 teaspoon sugar

1 cup fat-free sour cream

Salt and pepper, to taste


Combine shrimp, crabmeat and 3/4 cup Pasilla Chili Sauce, divide mixture and tortillas and roll up. Place tortillas, seam sides down, in greased 11 x 7 inch baking dish. Spoon remaining Pasilla Chili Sauce over enchiladas, sprinkle with cheese. Bake, uncovered, at 350 degrees until hot, about 20 minutes. Sprinkle with cilantro.


Pasilla Chili Sauce:

Cook chilies in small lightly greased small skillet over medium heat until soft, remove and discard stems, seeds, and veins. Process chilies, tomatoes, onion and sugar in blender until smooth. Cook mixture in lightly greased medium skillet over medium heat until thickened, about 5 minutes. Reduce heat to low, stir in sour cream and cook until hot, about 2 minutes. Season to taste with salt and pepper.

More Fish and Seafood Recipes