CRAB AND SHRIMP ENCHILADAS RECIPES

Steps:

• Heat the oven to 350° F/175° C/Gas Mark 4. Add butter to a large skillet, add onions, and saut&eacute; onions until translucent. Remove the skillet from heat, add crabmeat and shrimp, and add half of shredded cheese, stir well. Put a large spoonful of the cheese-seafood mixture in every tortilla, roll them up around the mixture, and place the tortillas in one layer in a 9x13 baking sheet. Add the remaining ingredients (from half-and-half to garlic salt) to the saucepan, heat it over a medium-low heat, and keep stirring until the mixture is warm and well-blended. Cover enchiladas with the sauce and sprinkle with the rest of the cheese. Bake for 30 minutes. <p style="margin-left:0cm; margin-right:0cm"> </p>

Steps:

• 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. , 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. , 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.