Shrimp and crab cooked with a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they\u2019re always in demand. 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I made them for an annual fundraiser, and now they\u2019re always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. \u2014Evelyn Gebhardt, Kasilof, Alaska","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 645 calories","fatContent":"35g fat (17g saturated fat)","cholesterolContent":"252mg cholesterol","sodiumContent":"1812mg sodium","carbohydrateContent":"40g carbohydrate (4g sugars","fiberContent":"2g fiber)","proteinContent":"42g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.090909,"reviewCount":11,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"momgar22"},"reviewBody":"This is a simple recipe to make as is, and to also alter to your family's tastes. Our biggest problem was with how tough the shrimp were. I used already cooked shrimp as the recipe stated, but maybe it would be better using raw shrimp. I also wish I had read the reviews suggesting ricotta cheese. Otherwise, it was a tasty seafood change of pace.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TAMMIE154"},"reviewBody":"
I have been looking for a good seafood enchilada recipe for a long time and this one didn't disappoint! My husband said it was better than the Mexican restaurant we usually go to for seafood enchiladas.......<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanGrapes"},"reviewBody":"Really good! I substituted bay scallops for half of the shrimp, and used fresh cilantro because I find that the dried does not have much flavor. I served Mexican rice and refried beans alongside. Next time I will put more salsa into the sauce mixture, and might substitute roasted fresh jalapenos for the canned. This makes a lot. We're going to be having it for lunch for at least a couple of days.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBug"},"reviewBody":"Delicious! My husband wants to put a few drops of Tabasco sauce in the filling mix next time to just add a little spice. I loved it just as it is!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BluePumpkin"},"reviewBody":"It looked wonderful and I really enjoy seafood. But I was surprised to find it rather bland and afterwards, without over eating, it felt very heavy in my stomach. My husband felt the same. We were disappointed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-07-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenHat"},"reviewBody":"This was not very good. I felt the shrimp and crab taste was lost because of the sauce. I tried adding onion, parsley, and fresh cilantro to help the taste of these enchiladas. The cream of chicken soup is what really ruined it for me. It almost had a minty taste...which was not good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-07-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePlane"},"reviewBody":"Very tasty recipe and simple to put together. Next time I might add green and red peppers along with a little bit of onion.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveDog"},"reviewBody":"This recipe was easy to make & wonderful. I used mock crab and shrimp. My husband loved this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-10-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldSubmarine"},"reviewBody":"This was excellent. Made it while in Maine on a family vacation. I used Maine Crab & Maine Shrimp. I put cilantro in the sauce, but not in the filling. I also used ricotta cheese instead of cottage cheese... much creamier and smoother than blended cottage cheese. There were 8 of us, so I doubled the recipe, used burrito size tortillas and ended up with 14 enchiladas. Everyone loved it!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedTooth"},"reviewBody":"Delicious and easy. I have made this several times. I also make this without the seafood and with extra shredded cheese for my vegetarian son... Per another reviewer's suggestion, the last two times I have made this with ricotta rather than cottage cheese, which makes this dish even easier to prepare, no blender required... In future I think I will double the amount of sauce I make for this dish...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePopcorn"},"reviewBody":"My family rates recipes from 1 to 5 but reserves a 5+ rating for those dishes they LOVE. This one got a 5+!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"12513","romance_copy_dek":"Shrimp and crab cooked with a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they\u2019re always in demand. 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