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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A super easy way to make enchiladas 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 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 parsley flakes |
12 flour tortillas (7 inches) |
Directions:
1. In a saucepan over low heat, melt butter; stir in flour until smooth.
2. Gradually stir in broth and soup until blended.
3. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
4. Remove from the heat.
5. Stir in sour cream, salsa and salt; set aside.
6. Place cottage cheese in a blender; cover and process until smooth.
7. Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chilies and parsley.
8. Spread 3/4 cup sauce in a greased 13-in. x 9-in. x 2-in. baking dish.
9. Place about 1/3 cup seafood mixture down the center of each tortilla.
10. Roll up and place seam side down over sauce.
11. Top with the remaining sauce.
12. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
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