Seafood Enchiladas- (7 ww pts)

By Rander9576

original recipe called for 16 corn tortillas and that filling went inside and then rolled up. Remaining sauce poured over top before cheese.

Ingredients

• 1 TBSP olive oil
• 1/2 medium onion, diced
• 1 TBSP minced fresh garlic
• 1/2 lb shrimp, peeled,
• 1/2 lb dry* scallops, coarsely chopped
• 3 tsp cumin
• 10 oz can mild diced tomatoes and green chilies (like Rotel)
• 4 oz can diced, green chilies
• 1 cup fat free cottage cheese
• 4 oz shredded Mexican cheese blend light
• 4 oz shredded fat free cheddar cheese
• 8 la tortilla factory light flour tortillas

Details

Servings 4
Cooking time 30mins
Adapted from chefjessicabright.com

Preparation

Step 1

Preheat oven to 350°F. Heat oil in a large skillet over medium heat, add onion and cook for about 3 minutes. Add garlic, seafood, and cumin to onion and continue to sauté until seafood is cooked and onion is translucent, about 5 minutes.

Pour in the canned tomatoes and chilies, cook for about 2 minutes, add cottage cheese and stir into the mixture and remove pan from the heat. Stir in half of the shredded cheese.

Spray a 8x8 baking pan with non-stick spray. Pour 1/4 cup of the seafood and cheese mixture (mainly liquid) into bottom of baking pan. Line bottom of pan with tortillas Add 1/2 of seafood mixture. Cover with another layer of tortillas. Add remaining half of seafood and finish with a layer of tortillas and top with the remaining cheese.

Place in the oven and bake for about 40 minutes or until golden brown. Serve with fat free greek yogurt and guacamole.