Lower Fat Seafood Enchiladas - cooking recipe

Ingredients

1/3 cup onion, finely chopped
2 large garlic cloves, minced (roasted if you like)
1 teaspoon chili powder (I like ancho for extra flavor)
1/2 teaspoon cumin
olive oil flavored cooking spray
2 tablespoons light butter
3 tablespoons flour
1 1/2 cups nonfat milk
1/2 cup nonfat sour cream
1/4 teaspoon kosher salt
2 cups seafood, cooked and chopped into bite sized pieces
1 poblano pepper, roasted, peeled, and chopped
4 large flour tortillas
4 -6 ounces mexican melting cheese, shredded (chihuahua, monterey jack, mexican blend, etc.)

Preparation

Preheat oven to 375.
Heat medium sized pot over medium heat. Spray with olive oil spray.
Saute onion, garlic, chile powder, and cumin until onions are soft. If using roasted garlic add it after onions have cooked for a while.
Add butter and flour. Cook for about a minute to take out the raw flour taste.
Slowly whisk in the milk and cook until thickened (almost like condensed cream soup that hasn't been diluted).
Season with salt.
Take of heat and slowly whisk in sour cream.
Adjust seasoning if you like.
Mix seafood and poblano peppers together.
Stir 3-4 Tbsp of the sauce into the seafood mixture.
Roll 1/4 of the seafood mixture in each tortilla and place into a greased 8x8 baking dish.
Cover with foil and bake for 20-25 minutes until the sauce is bubbly.
Remove foil and sprinkle cheese on top.
Bake for 5 minutes until cheese is melted.
Serve immediately.