Creamy Seafood Enchiladas
Total TimePrep: 20 min. Bake: 30 min.
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup sour cream
- 1/2 cup salsa
- 1/8 teaspoon salt
- 1 cup Daisy 4% cottage cheese
- 1 pound small shrimp, cooked, peeled and deveined
- 1 cup cooked or canned crabmeat, drained, flaked and cartilage removed
- 1-1/2 cups shredded Monterey Jack cheese
- 1 can (4 ounces) chopped green chiles
- 1 tablespoon dried cilantro flakes
- 12 flour tortillas (6 inches)
- Optional: Sliced jalapeno pepper, thinly sliced green onions and chopped cilantro leaves
- Additional salsa
- In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Remove from the heat. Stir in sour cream, salsa and salt; set aside.
- Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chiles and cilantro.
- Spread 1-1/2 cups sauce in a greased 13x9-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with the remaining sauce. Bake, uncovered, at 350° until heated through, 30-35 minutes. If desired, top with sliced jalapeno pepper, green onions and chopped cilantro. Serve with additional salsa.
Nutrition Facts2 enchiladas: 645 calories, 35g fat (17g saturated fat), 252mg cholesterol, 1812mg sodium, 40g carbohydrate (4g sugars, 2g fiber), 42g protein.
Jul 25, 2016
This was not very good. I felt the shrimp and crab taste was lost because of the sauce. I tried adding onion, parsley, and fresh cilantro to help the taste of these enchiladas. The cream of chicken soup is what really ruined it for me. It almost had a minty taste...which was not good.
Jan 24, 2015
It looked wonderful and I really enjoy seafood. But I was surprised to find it rather bland and afterwards, without over eating, it felt very heavy in my stomach. My husband felt the same. We were disappointed.
Jan 20, 2015
Delicious! My husband wants to put a few drops of Tabasco sauce in the filling mix next time to just add a little spice. I loved it just as it is!
Apr 28, 2013
Really good! I substituted bay scallops for half of the shrimp, and used fresh cilantro because I find that the dried does not have much flavor. I served Mexican rice and refried beans alongside. Next time I will put more salsa into the sauce mixture, and might substitute roasted fresh jalapenos for the canned. This makes a lot. We're going to be having it for lunch for at least a couple of days.
Jan 15, 2013
No comment left
Jun 14, 2012
My family rates recipes from 1 to 5 but reserves a 5+ rating for those dishes they LOVE. This one got a 5+!
Mar 19, 2012
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Jan 9, 2012
<p>Delicious and easy. I have made this several times. I also make this without the seafood and with extra shredded cheese for my vegetarian son... Per another reviewer's suggestion, the last two times I have made this with ricotta rather than cottage cheese, which makes this dish even easier to prepare, no blender required... In future I think I will double the amount of sauce I make for this dish...</p>
Oct 27, 2010
This was excellent. Made it while in Maine on a family vacation. I used Maine Crab & Maine Shrimp. I put cilantro in the sauce, but not in the filling. I also used ricotta cheese instead of cottage cheese... much creamier and smoother than blended cottage cheese. There were 8 of us, so I doubled the recipe, used burrito size tortillas and ended up with 14 enchiladas. Everyone loved it!!
Mar 16, 2010
No comment left