Crab Mango Enchiladas

April 16, 2013

178

A light, healthy enchilada filled with crab and mango and a mango tomatillo sauce

1 cup chopped leeks
1 tsp. grapeseed or vegetable oil
1 lb lump crab meat, picked over for cartilage
4 oz low-fat cream cheese, softened
3 mangos, peeled and chopped, divided
1 poblano, seeded
2 garlic cloves, chopped
1/2 cup chopped cilantro
2 tomatillos, chopped
1 cup chicken broth
1 tbsp. lime juice
1 tsp. kosher salt, divided
14 (6oz) whole wheat or extra thin corn tortillas
1 oz Queso Blanco
1/4 tsp. ancho chili powder

Mango Pico de Gallo:
1/4 cup finely chopped onion
1 mango, peeled and finely chopped
1 tomato, finely chopped
1/2 red pepper, finely chopped
1/2 poblano, seeded and finely chopped
1/4 cup chopped cilantro
Juice of 1 lime
1 avocado, finely chopped

In a small non-stick skillet, heat oil over medium heat. Add leeks and cook until just tender. Cool completely. In a medium saucepan, combine chicken broth, tomatillos, poblano and garlic. Bring to a...
See the full directions on my site

Nutritions

Calories
806

Sodium
1255mg
52% DV

Fat
18g
28% DV

Protein
27g
55% DV

Carbs
84g
28% DV

Fiber
17g
69% DV