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Creamy Seafood Enchiladas Recipe

Creamy Seafood Enchiladas Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD: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 (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 (7 inches)
  • Additional salsa

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

2 enchiladas (calculated without additional salsa) equals 645 calories, 35 g fat (17 g saturated fat), 252 mg cholesterol, 1,812 mg sodium, 40 g carbohydrate, 2 g fiber, 42 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.