Seafood Enchiladas With Spicy Green Sauce

Recipe Ingredients

1		Green tomato-chile sauce - (7 oz)
1/3 cup	78ml	Sour cream
1 1/2 cups	219g / 7.7oz	Lowfat cottage cheese
2 tablespoons	30ml	Skim milk
1		Garlic clove - minced
1/4 teaspoon	1.3ml	Salt
1/3 cup	20g / 0.7oz	Sliced green onion
8		Flour tortillas - (7" dia)
8 oz	227g	Monterey jack cheese - shredded
1 1/2 cups	219g / 7.7oz	Cooked shrimp - coarsely chopped
2 tablespoons	30ml	Parmesan cheese - grated
		Chopped black olives - (optional)

Recipe Instructions

In a small mixing bowl, combine taco sauce and sour cream; set aside. In a blender container or food processor bowl combine cottage cheese, milk, garlic and salt. Cover and blend or process until mixture is smooth. Set aside.

Reserve 1 tablespoon of the green onion. Spread 1 tablespoon of the taco sauce mixture over each tortilla. Top each with cheese, seafood, and remaining green onion. Spoon remaining taco sauce mixture into the bottom of a greased 12- by 7 1/2- by 2-inch baking dish. Pour cottage cheese mixture over tortillas; sprinkle with parmesan. Bake, uncovered, in a 350 degree oven for 25 to 30 minutes, or until heated through.

Before serving, sprinkle with reserved green onion and chopped olives.

Source:
Better Homes And Gardens Magazine - Mar, 1990 issue - submitted by J. Hill, Sacramento, CA

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