Creamy Seafood Enchiladas

• 12 flour tortillas
• 1/4 c. butter or margarine
• 1/4 c. 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
• 1 c. small curd cottage cheese
• 1 lb. small shrimp, cooked, peeled and deveined
• 1 c. cooked or canned crabmeat
• 1 1/2 c. Monterey Jack cheese, shredded
• 1 (4 oz.) can chopped green chilies
• 1 Tbsp. dried cilantro
• parsley flakes

1. In a saucepan on low heat, melt butter; stir in flour until smooth.
2. Gradually stir in broth and soup; bring to a boil.
3. Cook 2 minutes.temove from heat.
4. Add sour cream, salsa and salt; set aside.
5. Place cottage cheese in blender; cover and process until smooth.
6. Transfer to a bowl; add the shrimp, crab, Monterey cheese, chilies and parsley flakes.
7. Spread 3/4 cup sauce in a greased 9 x 13 pan.
8. Place about 1/3 cup seafood mixture down the center of each tortilla.
9. Roll up and place seam down over sauce. Bake, uncovered, at 350u0b0 for 30 to 35 minutes.
10. Serve with additional salsa.

flour tortillas, butter, flour, chicken broth, condensed cream, sour cream, salsa, salt, cheese, shrimp, crabmeat, cheese, green chilies, cilantro, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114638 (may not work)