creamy seafood enchiladas

★★★★★ 1 Review
snflwr8351 avatar
By Judy Garcia
from Gunnison, UT

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.

★★★★★ 1 Review
serves 6-8
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For creamy seafood enchiladas

  • 1/2 md
    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
    condensed cream of chicken soup, undiluted
  • 1 c
    sour cream
  • 1/2 c
    salsa
  • 1/8 tsp
    salt
  • dash
    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
    (4 oz) chopped green chiles
  • 1 Tbsp
    dried cilantro or parsley flakes
  • 12
    flour tortillas (7 inch)
  • additional salsa
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How To Make creamy seafood enchiladas

  • 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.

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