Creamy Seafood Enchiladas Recipe

No Photo

Have you made this?

 Share your own photo!

Creamy Seafood Enchiladas

Judy Garcia

By
@snflwr8351

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.


Featured Pinch Tips Video

Rating:

Serves:

6-8

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

1/2 medium
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(s)
condensed cream of chicken soup, undiluted
1 c
sour cream
1/2 c
salsa
1/8 tsp
salt
dash(es)
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(s)
(4 oz) chopped green chiles
1 Tbsp
dried cilantro or parsley flakes
12
flour tortillas (7 inch)
additional salsa

Directions Step-By-Step

1
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.
2
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.
3
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.
4
Bake, uncovered, at 350° for 30-35 minutes or until heated through. Serve with additional salsa.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Mexican
Hashtag: #Seafood