---------- Recipe via Meal-Master (tm) v8.04
       Title: Seafood Enchiladas with Cream and Tomatillo S
  Categories: Mexican, Seafood
       Yield: 8 Servings
       1 pk Flour tortillas large
       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
       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