Creamy Seafood Enchiladas |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Two types of seafood and a flavorful sauce make these enchiladas outstanding. I prepared them for an annual fund raiser, where they're always in demand. Spice up the recipe to your taste by adding more green chilies and salsa. Ingredients:
1/4 cup butter |
1/4 cup king arthur unbleached all-purpose flour |
1 cup chicken broth |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup (8 ounces) sour cream |
1/2 cup salsa |
1/8 teaspoon salt |
1 cup (8 ounces) 4% cottage cheese |
1 pound small shrimp, cooked, peeled and deveined |
1 cup cooked or canned crabmeat, drained, flaked and cartilage removed |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
1 can (4 ounces) chopped green chilies |
1 tablespoon dried cilantro flakes |
12 flour tortillas (7 inches) |
additional salsa |
Directions:
1. 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.
2. 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.
3. Spread 3/4 cup sauce in a greased 13-in. x 9-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.
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