Creamy Seafood Enchiladas

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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 for 2 minutes or until slightly thickened.
  • 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, chilies and cilantro.
  • Spread 3/4 cup sauce in a greased 13-in. x 9-in. x 2-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 for 30-35 minutes or until heated through.
  • Serve with additional salsa.
  • Yield: 6 servings.
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