creamy seafood enchiladas

Ingredients For creamy seafood enchiladas

• 1/2 md

  onion, finely diced
• 2 clove

  garlic, finely minced
• 1/4 c

  butter or margarine
• 1/4 c

  all-purpose flour
• 1 c

  chicken broth
• 1 can

  condensed cream of chicken soup, undiluted
• 1 c

  sour cream
• 1/2 c

  salsa
• 1/8 tsp

  salt
• dash

  black pepper
• 1 c

  small-curd cottage cheese
• 1 lb

  small shrimp, cooked, peeled and deveined
• 1 c

  cooked or canned crabmeat, drained and flaked
• 1 1/2 c

  (6 oz) shredded monterey jack cheese
• 1 can

  (4 oz) chopped green chiles
• 1 Tbsp

  dried cilantro or parsley flakes
• 12

  flour tortillas (7 inch)
• additional salsa