Creamy Seafood Enchiladas
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 (10.75 oz.)can cream of chicken soup, undiluted
1 cup sour cream
½ cup salsa
1/8 teaspoon salt
1 cup cottage cheese
1 lb. small shrimp, cooked, peeled and deveined
1 lb. cod fillets, cooked and chopped
1 ½ cups Colby/Jack Cheese
1 (4 oz.) can chopped green chilies
1 tablespoon dried cilantro flakes
12 flour tortillas
Additional salsa for garnish
In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in chicken broth and cream of chicken soup until blended. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. 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, cod, ¾ of the Colby/jack cheese, chilies and cilantro.
Coat a 9 x 13-inch baking dish with cooking spray. Spread 1 ½ cups sauce over the bottom of the dish. Place 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over the sauce. Top with the remaining sauce. Bake, uncovered, at 350-degrees for 30-35 minutes, remove from oven and top with remaining cheese. Return to oven and bake an additional 5-10 minutes, or until cheese has melted. Serve with additional salsa.