Seafood Enchiladas

Directions

Peel and devein shrimp, set aside.

Bring 4 cups water to a boil in a large saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.

Drain well, and set aside. Melt margarine in a small saucepan over low heat; add flour, stirring until smooth.

Cook, stirring constantly, 1 minute.

Gradually add broth and ½ cup water; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly.

Remove from heat, and let stand 5 minutes.

Gently stir in sour cream, jalapeno pepper, and salt.

Pour ¾ cup sauce in bottom of a 13×9×2 inch baking dish coated with cooking spray.

Set remaining sauce aside. Place cottage cheese in container of an electric blender; cover and process until smooth, stopping once to scrape down sides.

Transfer to a medium bowl.

Stir in shrimp, crabmeat, chiles and monterey jack cheese.

Spoon ⅓ cup seafood mixture across center of each tortilla.

Roll up tortillas; place, seam side down over sauce in dish.

Pour remaining sauce over tortillas.

Bake at 350℉ (180℃) for 25 minutes or until thoroughly heated.

Spoon salsa cruda across center of tortillas.

Garnish with fresh cilantro sprigs is desired.