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Creamy Seafood Enchiladas

Total Time

Prep: 20 min. Bake: 30 min.

Makes

6 servings

Shrimp and crab cooked with a flavorful sauce add up to outstanding enchiladas. 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 chiles and salsa. —Evelyn Gebhardt, Kasilof, Alaska
Creamy Seafood Enchiladas Recipe photo by Taste of Home

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 chiles
  • 1 tablespoon dried cilantro flakes
  • 12 flour tortillas (6 inches)
  • Optional: Sliced jalapeno pepper, thinly sliced green onions and chopped cilantro leaves
  • 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 until slightly thickened, about 2 minutes. 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, chiles and cilantro.
  3. 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° until heated through, 30-35 minutes. If desired, top with sliced jalapeno pepper, green onions and chopped cilantro. Serve with additional salsa.

Nutrition Facts

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

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