Creamy Seafood Enchiladas

Name: Creamy Seafood Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: North America, Mexican
Ingredients: 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 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

TEST KITCHEN APPROVED

10 Reviews

Total Time:Prep: 20 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Evelyn Gebhardt, Kasilof, Alaska

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 22, 2023

Shrimp and crab cooked with a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they’re always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. —Evelyn Gebhardt, Kasilof, Alaska

TEST KITCHEN APPROVED

Creamy Seafood Enchiladas

10 Reviews Add your review

Yield:6 servings

Prep:20 min

Cook:30 min

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Ingredients

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 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

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Directions

1
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.

2
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.
3
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.