Seafood Enchiladas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.