Creamy Seafood Enchiladas
Shrimp and crab plus 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
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 Daisy 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
Reviews
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.
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.
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!
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.
My family rates recipes from 1 to 5 but reserves a 5+ rating for those dishes they LOVE. This one got a 5+!
<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>
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!!
This recipe was easy to make & wonderful. I used mock crab and shrimp. My husband loved this recipe.
Very tasty recipe and simple to put together. Next time I might add green and red peppers along with a little bit of onion.