Seafood Enchiladas

A super easy way to make enchiladas

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1⁄4 cup butter
• 1⁄4 cup all-purpose flour
• 1  cup chicken broth
• 1 (10 3/4ounce) 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.