1/4 cup butter
1/4 cup flour
1 cup chicken broth
1 can cream of chicken condensed soup
1 cup sour cream
1/2 cup salsa (I don't like salsa so i used a small jar of Enchilada Sauce approximately 1 cup)
1/8 tsp salt
2 cups (16 oz) cottage cheese
1 lb small shrimp, cooked, peeled, and deviened
2 cans canned crabmeat
1 can white tuna
1.5 cups Monterey Jack Cheese
1 tbsp cilantro
flour tortillas
1 cup shredded cheese of choice ( I used Colby/Monterey Jack mix)
In a saucepan over low heat, melt butter, stir in flour until smooth. Gradually add broth and soup until blended. Bring to a boil, cook and stir for 2 minutes. Remove from heat. Stir in sour cream, salsa, and salt. Set aside.
Place cottage cheese in a blender, cover and process until smooth. Transfer to a large bowl. add the shrimp, crab, tuna, MJ cheese and cilantro.
Cover the bottom of baking dish with some of the sauce. Place 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seem side down over sauce. Top with the remaining sauce and cheese of choice. Bake uncovered at 350 for 30 minutes.
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