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Creamy Seafood Enchiladas

Shrimp and crab plus a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they’re always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. —Evelyn Gebhardt, Kasilof, Alaska
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup sour cream
  • 1/2 cup salsa
  • 1/8 teaspoon salt
  • 1 cup 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 shredded Monterey Jack cheese
  • 1 can (4 ounces) chopped green chiles
  • 1 tablespoon dried cilantro flakes
  • 12 flour tortillas (6 inches)
  • Optional: Sliced jalapeno pepper, thinly sliced green onions and chopped cilantro leaves
  • Additional salsa

Directions

  • 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 until slightly thickened, about 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, chiles and cilantro.
  • Spread 1-1/2 cups sauce in a greased 13x9-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° until heated through, 30-35 minutes. If desired, top with sliced jalapeno pepper, green onions and chopped cilantro. Serve with additional salsa.
Nutrition Facts
2 enchiladas: 645 calories, 35g fat (17g saturated fat), 252mg cholesterol, 1812mg sodium, 40g carbohydrate (4g sugars, 2g fiber), 42g protein.

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