Creamy Seafood Enchiladas Recipe: How to Make It

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