Creamy Seafood Enchiladas Recipe

Ingredients

  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 cup chicken broth
  • 1 can (10-¾ ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • ½ cup salsa
  • 1/8 teaspoon salt
  • + 8 more ingredients
    • 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
    • 1-½ cups (6 ounces) shredded Monterey Jack cheese
    • 1 can (4 ounces) chopped green chilies
    • 1 tablespoon dried cilantro flakes
    • 12 flour tortillas (7 inches)
    • Additional salsa

1. 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. 2. Place cottage cheese in a ble...

View full recipe at SpringPad

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