“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.”
1hr 5mins

Ingredients Nutrition


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

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