Creamy Seafood Enchiladas - cooking recipe

Ingredients

1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
1/2 cup salsa
1/8 teaspoon salt
1 cup small curd cottage cheese
1 lb small shrimp, cooked, peeled and deveined
1 cup cooked crabmeat, flaked and cartilage removed or 1 cup canned crabmeat, drained flaked and cartilage removed
1 1/2 cups shredded monterey jack cheese
1 (4 ounce) can chopped green chilies
1 tablespoon dried cilantro or 1 tablespoon parsley flakes
12 flour tortillas (7 inches)
additional salsa

Preparation

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 3/4 cup sauce in a greased 13-in. x 9-in. x 2-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.
Serve with additional salsa.
Yield: 6 servings.