Creamy Seafood Enchiladas

Name: Creamy Seafood Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 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 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 chilies; 1 tablespoon dried cilantro flakes; 12 flour tortillas (6 inches); Sliced jalapeno pepper, thinly sliced green onions and chopped cilantro leaves, optional; Additional salsa

Shrimp and crab plus a flavorful sauce make these enchiladas outstanding. 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 chilies and salsa. —Evelyn Gebhardt, Kasilof, Alaska

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 chilies
1 tablespoon dried cilantro flakes
12 flour tortillas (6 inches)
Sliced jalapeno pepper, thinly sliced green onions and chopped cilantro leaves, optional
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 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 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° for 30-35 minutes or until heated through. If desired, top with sliced jalapeno pepper, green onions and chopped cilantro. Serve with additional salsa.

Nutrition Facts

2 each: 645 calories, 35g fat (17g saturated fat), 252mg cholesterol, 1812mg sodium, 40g carbohydrate (4g sugars, 2g fiber), 42g protein.

Originally published as Creamy Seafood Enchiladas in Country Woman July/August 2000

Reviews

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Average Rating:

Caeleypeanutbutterlala

Jul 25, 2016

This was not very good. I felt the shrimp and crab taste was lost because of the sauce. I tried adding onion, parsley, and fresh cilantro to help the taste of these enchiladas. The cream of chicken soup is what really ruined it for me. It almost had a minty taste...which was not good.
jonipsjoy

Jan 24, 2015

It looked wonderful and I really enjoy seafood. But I was surprised to find it rather bland and afterwards, without over eating, it felt very heavy in my stomach. My husband felt the same. We were disappointed.
dancingfool

Jan 20, 2015

Delicious! My husband wants to put a few drops of Tabasco sauce in the filling mix next time to just add a little spice. I loved it just as it is!
Aquarelle

Apr 28, 2013

Really good! I substituted bay scallops for half of the shrimp, and used fresh cilantro because I find that the dried does not have much flavor. I served Mexican rice and refried beans alongside. Next time I will put more salsa into the sauce mixture, and might substitute roasted fresh jalapenos for the canned. This makes a lot. We're going to be having it for lunch for at least a couple of days.
grannygourmet

Jun 14, 2012

My family rates recipes from 1 to 5 but reserves a 5+ rating for those dishes they LOVE. This one got a 5+!
Sprucetree18

Jan 9, 2012

<p>Delicious and easy. I have made this several times. I also make this without the seafood and with extra shredded cheese for my vegetarian son... Per another reviewer's suggestion, the last two times I have made this with ricotta rather than cottage cheese, which makes this dish even easier to prepare, no blender required... In future I think I will double the amount of sauce I make for this dish...</p>
mtrocket

Oct 27, 2010

This was excellent. Made it while in Maine on a family vacation. I used Maine Crab & Maine Shrimp. I put cilantro in the sauce, but not in the filling. I also used ricotta cheese instead of cottage cheese... much creamier and smoother than blended cottage cheese. There were 8 of us, so I doubled the recipe, used burrito size tortillas and ended up with 14 enchiladas. Everyone loved it!!
jmd0158

Nov 21, 2009

This recipe was easy to make & wonderful. I used mock crab and shrimp. My husband loved this recipe.
tuscalooso

Jul 14, 2009

Very tasty recipe and simple to put together. Next time I might add green and red peppers along with a little bit of onion.