Seafood Enchiladas with Cream and Tomatillo

• 1 package flour tortillas large
• 1 package imitation crab thawed
• 7.5 ounces mexican cheese (or farmers cheese)
• 6 ounces cream cheese
• 1 tablespoon lemon juice
• 2 teaspoons cumin
• 3 each scallions, spring or green onions chopped
• 2 tablespoons flour, all-purpose
• 1/4 cup margarine or butter
• 8oz nonfat yogurt, plain non-fat
• 8 ounces sour cream, non-fat
• 1 Can milk, skim, evaporated
• 1/2 bunch coriander fresh,
• 2 cloves garlic minced
• 1 small onions finely chopped
• 1 teaspoon cumin
• 1 x salt and black pepper to taste
• 2 teaspoons lemon pepper
• 10 each tomatillos fresh
• 1 small onions chopped
• 1 x salt and black pepper to taste
• 1 each sweet red bell peppers chopped, or jar of pimento, chopped

1. Prepare filling.
2. Cream cheeses in food processor, transfer to bowl and add remaining ingredients stirring gently.
3. Prepare Cream Sauce: melt butter in saucepan and add garlic and onion stirring gently until transparent.
4. Tomatillo Sauce: peel skins from tomatillos and wash them.
5. Put in a cup of boiling water in saucepan and cook until tender with onion.
6. Put a dollop of filling on a flour tortilla and fold up into a little package.
7. Cover with cream sauce.
8. Top with tomatillo sauce.
9. Sprinkle chopped red bell pepper or pimento on top of tomatillo sauce to decorate.
10. Bake at 350F (180C) until bubbly and cheese is heated through.

flour tortillas, crab thawed, cream cheese, lemon juice, cumin, scallions, flour, margarine, nonfat yogurt, sour cream, milk, coriander fresh, garlic, onions, cumin, salt, lemon pepper, fresh, onions, salt, sweet red bell peppers

Taken from recipeland.com/recipe/v/seafood-enchiladas-cream-tomati-46903 (may not work)