This is adapted from a recipe I found in a Taste of Home Country Cooking cookbook. I used canned crab, which didn't seem to have much flavor; next time I make it, I plan to try imitation crab. I also used fresh Anaheim chilies which had been roasted, peeled and seeded.
In saucepan over medium heat, saute onion and garlic until translucent; reduce heat to low and stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir for 2 minutes. Remove from heat. Stir in sour cream, salsa, salt and pepper; set aside.
Place cottage cheese in blender or food processor; cover and process until smooth. Transfer to large bowl and add shrimp, crab, Monterey Jack cheese, chilies and cilantro/parsley.
Spread 3/4 cup sauce in a greased 13" x 9" x 2" baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place, seam side down, over sauce in pan. Top with the remaining sauce.
Bake, uncovered, at 350° for 30-35 minutes or until heated through. Serve with additional salsa.