Two types of seafood and a flavorful sauce make these enchiladas outstanding. I prepared them for an annual fund raiser, where they're always in demand. Spice up the recipe to your taste by adding more green chilies and salsa.
- 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 (8 ounces) sour cream
- 1/2 cup salsa
- 1/8 teaspoon salt
- 1 cup (8 ounces) 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 (6 ounces) shredded Monterey Jack cheese
- 1 can (4 ounces) chopped green chilies
- 1 tablespoon dried cilantro flakes
- 12 flour tortillas (6 inches)
- Additional salsa
- 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. 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.
Originally published as Creamy Seafood Enchiladas in Country Woman July/August 2000, p33
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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