Creamy Seafood Enchiladas

Name: Creamy Seafood Enchiladas
Yield: 6
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 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

Creamy Seafood Enchiladas was pinched from <a href="https://www.tasteofhome.com/recipes/creamy-seafood-enchiladas/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"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

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1/4 cup butter

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1/4 cup all-purpose flour

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1 cup chicken broth

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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

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1 cup (8 ounces) sour cream

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1/2 cup salsa

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1/8 teaspoon salt

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1 cup (8 ounces) 4% cottage cheese

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1 pound small shrimp, cooked, peeled and deveined

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1 cup cooked or canned crabmeat, drained, flaked and cartilage removed

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1-1/2 cups shredded Monterey Jack cheese

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1 can (4 ounces) chopped green chilies

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1 tablespoon dried cilantro flakes

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12 flour tortillas (6 inches)

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Sliced jalapeno pepper, thinly sliced green onions and chopped cilantro leaves, optional

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Additional salsa

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