Creamy Crab Enchiladas

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!