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Shrimp & Crab Enchiladas


1 lb unpeeled small fresh shrimp
4 cup water
1/4 cup butter
1/4 cup flour
1 1/4 cup chicken broth
1/2 cup water
1 cup sour cream
1 jalapeno pepper, seeded and chopped
1/8 tsp salt
cooking spray
1 cup cottage cheese
1/2 lb fresh lump crab meat, drained (can be substituted with imitation)
1 can (4 oz) chopped green chiles
1/2 cup shredded Monterey Jack cheese
10 6-inch white corn tortillas
Salsa Cruda (click here for recipe)
fresh cilantro for garnish

Peel and devein shrimp, set aside. Bring 4 cups water to boil in a large saucepan: add shrimp and cook 3 to 5 minutes or until shrimp turn pink. Drain well and set aside. Melt butter in small saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add broth and 1/2 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, and salt. Pour 3/4 cup of sauce in bottom of 13x9x2 inch baking dish coated with cooking spray. Set remaining sauce aside. Place cottage cheese in blender, cover and process until smooth, stopping once to scrape down sides.

Transfer to a medium bowl. Stir in shrimp, crab meat, chiles and Monterey jack cheese. Spoon 1/3 cup seafood mixture in center of each tortilla. Roll up tortilla and place seam side down over sauce in dish. When dish is filled pour remaining sauce over tortillas. Bake at 350F for 25 minutes or until thoroughly heated. Spoon Salsa Cruda across center of tortillas and garnish with fresh cilantro sprigs.

Yield: 4 to 6 Servings

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