CREAMY SEAFOOD ENCHILADAS

CREAMY SEAFOOD ENCHILADAS image

Yield 6 servings

Number Of Ingredients 15

1/4 cup butter or margarine
1/4 cup all-purpose flour
1 cup chicken broth
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 cup (8 oz.) sour cream
1/2 cup salsa
1/8 t. salt
1 cup (8 oz.) small-curd cottage cheese
1 lb. small shrimp, cooked, peeled and deveined
1 cup cooked or canned crabmeat, drained, flaked and cartilage removed
1-1/2 cups (6 oz.) shredded Monterey Jack cheese
1 can (4 oz.) chopped green chilies
1 T. dried cilantro or parsley flakes
12 flour tortillas (7")
Additional salsa

Steps:

In a sacuepan 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. 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 9x13x2 baking dish. Place about 1/3 cup seafood mixture down center of each tortilla. Roll up and place, seam side down, over sauce. Top with the remaining sauce. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through. Serve with additional salsa.