creamy seafood enchiladas
(1 RATING)
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.
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prep time
30 Min
cook time
45 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1/2 medium onion, finely diced
- 2 cloves garlic, finely minced
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 can condensed cream of chicken soup, undiluted
- 1 cup sour cream
- 1/2 cup salsa
- 1/8 teaspoon salt
- dash black pepper
- 1 cup small-curd cottage cheese
- 1 pound small shrimp, cooked, peeled and deveined
- 1 cup cooked or canned crabmeat, drained and flaked
- 1 1/2 cups (6 oz) shredded monterey jack cheese
- 1 can (4 oz) chopped green chiles
- 1 tablespoon dried cilantro or parsley flakes
- 12 - flour tortillas (7 inch)
- - additional salsa
How To Make creamy seafood enchiladas
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Step 1In 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.
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Step 2Place 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.
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Step 3Spread 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.
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Step 4Bake, uncovered, at 350° for 30-35 minutes or until heated through. Serve with additional salsa.
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