Creamy Seafood Enchiladas....

for Thelma G., who needs fish recipes for Fridays through Lent! 

1/4 c. butter
1/4 c. flour
1 cup chicken broth
1 can cream of chicken soup, undiluted
1 cup sour cream
1/2 cup salsa
1/8 tsp. salt (How do you measure THAT?  Couple good shakes, I'd think...)
1 cup small curd cottage cheese (This is where I improvised....use 1/2 cup cottage cheese, 1 8 oz cream cheese.)
1 pound small cooked shrimp, peeled and deveined (I use frozen shrimp, thawed.)
1 cup canned or fresh crab meat
1 1/2 cup shredded Monterrey Jack cheese
1 can chopped green chilis
1 T. cilantro (dried or fresh)
12 flour tortillas

1.) In a saucepan over low heat, melt butter; stir in flour until smooth.  Gradually stir in broth and soup until blended.

2.) Bring to a boil; cook and stir for 2 minutes or until slightly thickened.  Remove from the heat.  Stir in sour cream, salsa and salt; set aside.

3.) Place cottage cheese (and cream cheese) in a blender; cover and process until smooth.  Transfer to a bowl; add the shrimp, crab, cheese, chilis and cilantro.

4.) Spread one cup of the reserved sauce in a greased 9x13 baking dish.  Place about 1/3 cup seafood mixture in each tortilla and roll up, placing enchiladas seam side down in the baking dish.  Top enchiladas with remaining sauce.

5.) Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through. Serve with additional salsa.

There you go! 
I've made these for our bookclub a couple times and we all love 'em.  (Of course, there are no men there, so it could just be a girl thing...)