Seafood Enchiladas

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

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

butter, flour, chicken broth, condensed cream, sour cream, salsa, salt, cottage cheese, shrimp, canned crabmeat, shredded monterey jack cheese, green chilies, parsley flakes, flour tortillas

Taken from www.food.com/recipe/seafood-enchiladas-195786 (may not work)