Seafood Enchiladas
Yield
10 servingsPrep
10 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
|
|
| 4 | cups |
water
|
|
| ¼ | cup |
margarine
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | cup |
water
|
|
| 1 | cup |
sour cream
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | cup |
cottage cheese
|
*
|
| ½ | pound |
crab meat
|
|
| ½ | cup |
monterey jack cheese
|
*
|
| 10 | each |
corn tortillas (6-inch)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
|
|
| 946 | ml |
water
|
|
| 59 | ml |
margarine
|
|
| 59 | ml |
all-purpose flour
|
|
| 118 | ml |
water
|
|
| 237 | ml |
sour cream
|
|
| 0.6 | ml |
salt
|
|
| 237 | ml |
cottage cheese
|
*
|
| 226.8 | g |
crab meat
|
|
| 118 | ml |
monterey jack cheese
|
*
|
| 1E+1 | each |
corn tortillas (6-inch)
|
*
|
Directions
Peel and devein shrimp, set aside.
Bring 4 cups water to a boil in a large saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
Drain well, and set aside. Melt margarine in a small saucepan over low heat; add flour, stirring until smooth.
Cook, stirring constantly, 1 minute.
Gradually add broth and ½ cup water; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly.
Remove from heat, and let stand 5 minutes.
Gently stir in sour cream, jalapeno pepper, and salt.
Pour ¾ cup sauce in bottom of a 13x9x2 inch baking dish coated with cooking spray.
Set remaining sauce aside. Place cottage cheese in container of an electric blender; cover and process until smooth, stopping once to scrape down sides.
Transfer to a medium bowl.
Stir in shrimp, crabmeat, chiles and monterey jack cheese.
Spoon ⅓ cup seafood mixture across center of each tortilla.
Roll up tortillas; place, seam side down over sauce in dish.
Pour remaining sauce over tortillas.
Bake at 350℉ (180℃) for 25 minutes or until thoroughly heated.
Spoon salsa cruda across center of tortillas.
Garnish with fresh cilantro sprigs is desired.
