Creamy Seafood Enchiladas

Name: Creamy Seafood Enchiladas
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 1/4 cup butter; 1/4 cup all-purpose flour; 1 cup chicken broth; 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted; 1 cup sour cream; 1/2 cup salsa; 1/8 teaspoon salt; 1 cup small curd cottage cheese; 1 lb small shrimp, cooked, peeled and deveined; 1 cup cooked crabmeat, flaked and cartilage removed or 1 cup canned crabmeat, drained flaked and cartilage removed; 1 1/2 cups shredded monterey jack cheese; 1 (4 ounce) can chopped green chilies; 1 tablespoon dried cilantro or 1 tablespoon parsley flakes; 12 flour tortillas (7 inches); additional salsa

Submitted by Sweet Diva MJ

"Two types of seafood and a flavorful sauce make these enchiladas very popular around our house! Spice up the recipe to your taste by adding more green chilies and salsa."

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Ready In:: 1hr 5mins
Ingredients:: 15
Serves:: 6

ingredients

¹⁄₄ cup butter
¹⁄₄ cup all-purpose flour
1 cup chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
¹⁄₂ cup salsa
¹⁄₈ teaspoon salt
1 cup small curd cottage cheese
1 lb small shrimp, cooked, peeled and deveined
1 cup cooked crabmeat, flaked and cartilage removed or 1 cup canned crabmeat, drained flaked and cartilage removed
1 ¹⁄₂ cups shredded monterey jack cheese
1 (4 ounce) can chopped green chilies
1 tablespoon dried cilantro or 1 tablespoon parsley flakes
12 flour tortillas (7 inches)
additional salsa

directions

In a saucepan over low heat, melt butter; stir in flour until smooth.
Gradually stir in broth and soup until blended. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Remove from the heat.
Stir in sour cream, salsa and salt; set aside.
Place cottage cheese in a blender; cover and process until smooth.
Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chilies and cilantro.
Spread 3/4 cup sauce in a greased 13-in. x 9-in. x 2-in. baking dish.
Place about 1/3 cup seafood mixture down the center of each tortilla.
Roll up and place seam side down over sauce. Top with the remaining sauce.
Bake, uncovered, at 350 for 30-35 minutes or until heated through.
Serve with additional salsa.
Yield: 6 servings.