Ingredients
1/4 cup butter1/4 cup all-purpose flour1 cup chicken broth1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup sour cream1/2 cup salsa1/8 teaspoon salt1 cup 4% cottage cheese1 pound small shrimp, cooked, peeled and deveined1 cup cooked or canned crabmeat, drained, flaked and cartilage removed1-1/2 cups shredded Monterey Jack cheese1 can (4 ounces) chopped green chiles1 tablespoon dried cilantro flakes12 flour tortillas (6 inches)Optional: Sliced jalapeno pepper, thinly sliced green onions and chopped cilantro leavesAdditional salsa
Preparation
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.
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.
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.
