We love seafood! Crabcakes, shrimp, fried catfish, oysters. You name it, we'll probably eat it.
So I found this nifty recipe for "Seafood Enchiladas." The seafood component was supposed to be shrimp and crab. I had tinned crabmeat in the pantry and a pound of gulf shrimp frozen in the freezer. After cooking the shrimp in advanced, like the recipe instructed, I realized that the shrimp had gotten freezer burnt. Ew. So, I made some modifications, and now, I present: Creamy Crab Echiladas!
First, you'll need:
Butter, flour, chicken broth, cream of chicken soup, sour cream, salsa, salt, cottage cheese, crabmeat, Monterrey Jack cheese, green chilies, flour tortillas
In a saucepan over low heat, melt butter.
Stir in flour until smooth.
Gradually stir in broth and soup until well blended.
Bring to a boil. Cook and stir for 2 minutes.
Remove from heat and stir in sour cream and salsa. Set aside.
Place cottage cheese in blender. Process until smooth.
Transfer to a bowl and add crab, cheese, and chilies.
Spread about a cup of the sauce in a greased baking dish.
Place about .33 cup of the crab mixture down the center of each tortilla.
Roll up and place seam-side down over sauce.
Top with the remaining sauce.
Bake, uncovered, for 25 minutes.
Top with remaining cheese.
Bake for 5 more minutes, until cheese is melted.
Then nom!
Recipe:
.25 cup butter
.25 cup flour
1 cup chicken broth
1 can cream of chicken soup, undiluted
1 cup sour cream
.5 cup salsa
.125 teaspoon salt
1 cup small-curd cottage cheese
1 cup canned crabmeat, drained, flaked, and cartilage removed
2 cups Monterrey Jack cheese, divided
4 ounces chopped green chilies
7-8 flour tortillas
1) In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended.
2) 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.
3) Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; add the crab, 1.5 cups cheese, and cheese.
4) Spread about a cup of sauce in a greased baking dish. Place about .33 cup crab mixture down the center of each tortilla. Roll up and place seam-side down over sauce. Top with the remaining sauce.
5) Bake, uncovered, at 350 degrees for 25 minutes. Top with remaining cheese and bake an additional 5 minutes, or until cheese is melted.
Strength Modifier:
This was extremely filling!
Intelligence Modifier:
This took practically no time or skill to put together!
Wisdom Modifier:
Not too many people keep crab on hand, or sour cream, or cottage cheese, or tortillas, etc. etc. It will almost certainly require a visit to the store for at least a few ingredients.
Charisma Modifier:
It was another dish full of flavor. In the future, I might add in a little garlic, but otherwise, it was wonderful!
Constitution Modifier:
This was another dish packed with high-fat ingredients. Delicious every once in a while, but probably not Weight Watchers approved!
Overall Score:
Despite the calories and requisite trip to the store, this dish was AMAZING and will definitely be added to the list of things to make again!
