This beer cheese dip is good with crackers or warm bread and is spread-ably delicious!
Ingredients: · 1/4 cup butter · 1/4 cup all-purpose flour · 1 cup chicken broth · 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted · 1 cup sour cream · 1/2 cup salsa · 1/8 teaspoon salt · 1 cup 4% cottage cheese · 1-pound small shrimp, cooked, peeled, and deveined · 1 cup cooked or canned crabmeat, drained, flaked and cartilage removed · 1-1/2 cups shredded Monterey Jack cheese · 1 can (4 ounces) chopped green chiles · 1 tablespoon dried cilantro flakes · 12 flour tortillas (6 inches) · Optional: Sliced jalapeno pepper, thinly sliced green onions and chopped cilantro leaves · Additional salsa |
Instructions:
1. 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.
2. 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.
3. 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.
Source: “Creamy Seafood Enchiladas”. Recipe. www.tasteofhome.com. N.p. 21 Jan. 2023. Web. 28. Mar. 2023.
By Recipe Contributor
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Crab, shrimp, and a creamy filling make these enchiladas a delicious alternative to the traditional Mexican dish.