Dinner

Low Carb Seafood Enchiladas is for Dinner.

Low Carb Seafood Enchiladas takes 40 minutes to prepare.

Low Carb Seafood Enchiladas takes 15 minutes to cook.

Low Carb Seafood Enchiladas makes 6 servings.

The ingredients for Low Carb Seafood Enchiladas are:

1 medium Zucchini
2 tbsp Lobster Base
1 tsp Xanthan Gum
6 tbsp Butter
1/2 tsp Pepper
3 cp Almond Milk, Unsweetened
1/2 cup Cream
1 cp White Wine
8 oz Monterey Jack Cheese
4 oz Shrimp, cooked
16 oz lump crabmeat

Here is how you make Low Carb Seafood Enchiladas:

Sauce:- Melt butter in a sauce pan. - Combine lobster base, pepper and xanthan gum and add to the melted butter.- Add almond milk and wine to the pan and stir until thickened.- Add 2 oz. of cheese and cook until melted.Filling- lightly chop the shrimp and combine with the crab.- Add 1 1/2 cups of cold sauce and mix well.Making the Enchiladas- Using a vegetable peeler, make approximately 36 long strips of zucchini.- Lay out three strips of zucchini, slightly overlapping, on a cutting board. - Place 3-4 tbsp of filling at one end of each zucchini "tortilla" and carefully roll the enchilada up.- Gently move the enchilada into a baking dish. Make 12 enchiladas.- Ladle warm sauce over the enchiladas then sprinkle remaining cheese on top.- Bake in a 425?F oven for 12-14 minutes.- Allow enchiladas to stand for 5 minutes before serving.Serving Size: Makes 12 enchiladas, 2 per servingNumber of Servings: 6Recipe submitted by SparkPeople user FARALLON.

The nutritional information for Low Carb Seafood Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 557.6

• Total Fat: 43.9 g
• Cholesterol: 161.7 mg
• Sodium: 835.3 mg
• Total Carbs: 13.2 g
• Dietary Fiber: 1.8 g
• Protein: 19.6 g

Low Carb Seafood Enchiladas is Mexican cuisine.

The dietary needs meet for Low Carb Seafood Enchiladas is Low Carb