br>Top each with cheese, seafood and remaining green onion.
ith broccoli (thawed and drained), seafood (example: small shrimp, scallops, crabmeat
f you like.
Mix seafood and poblano peppers together.
Combine taco sauce and sour cream.
In blender, combine cottage cheese, milk, garlic and salt.
Spread 1 tablespoon sauce mixture over tortillas.
Top with cheese, seafood and remaining green onions.
Spoon remaining taco sauce mix in greased 12 x 7-inch baking pan.
Roll up tortillas and place seam side down.
Pour cottage cheese over mixture and sprinkle with Parmesan cheese. Bake at 350\u00b0 for 25 to 30 minutes.
Sprinkle with reserved green onions and olives.
Makes 8 servings.
ith the seafood mixture and roll.
Place two enchiladas in the
o the traditional Brown Derby Recipe -- that is classic. So this
br>Stir remaining cheese into seafood mixture.
In medium skillet
ish.
Spoon the warm seafood sauce over the tortillas.
Combine first 6 ingredients, mix well.
Place about 1/2-2/3 c filling on tortilla and roll up.
Place seam side down in 9 by 13 pan.
Combine 1-1/2-2 c sauce and 1 c sour cream in sauce pan on stove till warm and well blended.
Spoon sauce over enchiladas, and sprinkle with cheese.
Bake in 350\u00b0 oven till cheese is melted and it looks bubbly, approx 20-30 minute.
Garnish with sliced avocados.
o form an enchilada. Arrange enchiladas seam sides down in 9x16
f roux required by the recipe.
For instance, the original
This recipe uses 2 13x9 pans. 12 enchiladas per pan.
Bake at
alf of it into the seafood. Place a large spoonful of
he cheese melts and the enchiladas are hot and bubbly, from
eated through.
Meanwhile, for enchiladas, place tortillas in dry Large
equired by the recipe. For instance, the original recipe calls for 2
e going to cook the seafood in.
Next, make the
Boil seafood mix in 4 to 5
he sauce I used a recipe from another site, with a
he Pacific Northwest. The original recipe specified Willamettte Valley Cheese Company