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Creamy Seafood Enchiladas

Evelyn Gebhardt
  • minutes
  • Serves 6

INGREDIENTS

1 lb

Shrimp, small cooked

1 tbsp

Cilantro flakes, dried

1 can

Green chilies

1

Jalapeno pepper

1 cup

Chicken broth

1 can

Cream of chicken soup, condensed

1/2 cup

Salsa

1

Salsa

1/4 cup

All-purpose flour

1/8 tsp

Salt

12

Flour tortillas (6 inches)

1 cup

4% cottage cheese

1/4 cup

Butter

1 1/2 cups

Monterey jack cheese

1 cup

Sour cream

1 cup

Cooked or canned crabmeat, drained, flaked and cartilage removed