Seafood Enchiladas Recipe

Name: Seafood Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter; ¼ cup all-purpose flour; 1 cup chicken broth; 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted; 1 cup sour cream; ½ cup salsa; ⅛ 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 ½ cups shredded monterey jack cheese; 1 (4 ounce) canchopped green chilies; 1 tablespoon dried parsley flakes; 12 flour tortillas (7 inches)

Servings: persons

¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
½ cup salsa
⅛ 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 ½ 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.

1875

kcal

Calories

Fat

238

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ¼ cup butter, ¼ cup all-purpose flour, 1 cup chicken broth, 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted, and more.

Yes, Seafood Enchiladas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Enchiladas

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