Creamy Seafood Enchiladas

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 1 cup sour cream
• 1/2 cup salsa
• 1/8 teaspoon salt
• 1 cup small curd cottage cheese
• 1 lb small shrimp, cooked, peeled and deveined
• 1 cup cooked crabmeat, flaked and cartilage removed or 1 cup canned crabmeat, drained flaked and cartilage removed
• 1 1/2 cups shredded monterey jack cheese
• 1 (4 ounce) can chopped green chilies
• 1 tablespoon dried cilantro or 1 tablespoon parsley flakes
• 12 flour tortillas (7 inches)
• additional salsa

1. In a saucepan over low heat, melt butter; stir in flour until smooth.
2. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
3. Remove from the heat.
4. Stir in sour cream, salsa and salt; set aside.
5. Place cottage cheese in a blender; cover and process until smooth.
6. Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chilies and cilantro.
7. Spread 3/4 cup sauce in a greased 13-in. x 9-in. x 2-in. baking dish.
8. Place about 1/3 cup seafood mixture down the center of each tortilla.
9. Roll up and place seam side down over sauce. Top with the remaining sauce.
10. Bake, uncovered, at 350 for 30-35 minutes or until heated through.
11. Serve with additional salsa.
12. Yield: 6 servings.

butter, flour, chicken broth, condensed cream, sour cream, salsa, salt, cottage cheese, shrimp, cooked crabmeat, shredded monterey jack cheese, green chilies, cilantro, flour tortillas, additional salsa

Taken from www.food.com/recipe/creamy-seafood-enchiladas-272350 (may not work)