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Creamy Seafood Enchiladas Recipe

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This recipe for Creamy Seafood Enchiladas is from Cooking with Style, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ c butter
1 c small curd cottage cheese
¼ c flour
1 lb small shrimp cooked, pulled, deveined
1 c chicken broth
1 ½ c shredded Monterey jack cheese
1 can cream of chicken soup
1 c sour cream
4 oz chopped green chilies
½ c salsa
1 T dried cilantro or parsley flakes
1/8 t salt
12-7” flour tortillas
additional salsa
1 c cooked or canned crab meat, drained and flaked
Directions:
Directions:
**In a saucepan over low heat melt the butter. Stir in the flour until smooth. Gradually stir in the broth and soup until blended. Bring to a boil. Cook and stir for two minutes. Remove from the heat. Stir in the sour cream, salsa and salt. Set aside. Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl. Add shrimp, crab, Monterey jack cheese, chilies and cilantro. Spread ¾ c sauce in a greased 9x13” baking dish. Place about 1/3 cup of seafood mixture down the center of each tortilla. Roll up and place seam side down over the sauce. Top with remaining sauce. Bake uncovered at 350 for 30-35 minutes or until heated through. Serve with additional sauce.

 

 

 

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