Recipe - Creamy Seafood Enchiladas

Creamy Seafood Enchiladas

Pair with Villa Bellangelo - Dry Riesling
Prep: 20 min. Cook: 30 min.     Yield: 6 Servings

Here in the Finger Lakes, the City of Geneva is known as the "Lake Trout Capital of the World."  Our 2011 Dry Riesling will serve as a magnificent complement to this locally caught fresh fish.  Enjoy!


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 (8 ounces) sour cream
  • 1/2 cup Chef Williams Tequila Cactus Salsa
  • 1/8 teaspoon Seneca Lemon Sea Salt
  • 1 cup (8 ounces) 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 (6 ounces) shredded Monterey Jack cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 tablespoon dried cilantro flakes
  • 12 flour tortillas (7 inches)
  • Additional salsa



      Directions

        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 for 2 minutes or until slightly thickened. Remove from the heat. Stir in sour cream, salsa and salt; set aside.

        Place cottage cheese in a blender; cover and process until smooth. 

        Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chilies and cilantro.

        Spread 3/4 cup sauce in a greased 13-in. x 9-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° for 30-35 minutes or until heated through. Serve with additional salsa. 



      Inspired by: http://www.tasteofhome.com/recipes/creamy-seafood-enchiladas