Seafood enchiladas

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SEAFOOD ENCHILADAS
  Categories: Main dish
       Yield: 10 servings
  
       1 lb Unpeeled small fresh shrimp
       4 c  Water
     1/4 c  Reduced-calorie margarine
     1/4 c  All-purpose flour
       1    10 1/2 oz. can low-sodium
            Chicken broth
     1/2 c  Water
       1 c  Low-fat sour cream
       1    Jalapeno pepper, seeded and
            Minced
     1/8 ts Salt
            Vegt. cooking spray
       1 c  Nonfat cottage cheese
     1/2 lb Fresh lump crabmeat, drained
       1    4 1/2 oz. can chopped green
            Chiles
     1/2 c  Shredded reduced-fat
            Monterey Jack cheese
      10    6" white corn tortillas
            Salsa cruda
            Fresh cilantro sprigs(option
  
   Peel and devein shrimp, set aside.
   Bring 4 cups water to a boil in a large saucepan; add
   shrimp, and cook 3-5 minutes or until shrimp turn
   pink.  Drain well, and set aside. Melt margarine in a
   small saucepan over low heat; add flour, stirring
   until smooth.  Cook, stirring constantly, 1 minute.
   Gradually add broth and 1/2 cup water; cook over
   medium heat, stirring constantly, until mixture is
   slightly thickened and bubbly. Remove from heat, and
   let stand 5 minutes. Gently stir in sour cream,
   jalapeno pepper, and salt.  Pour 3/4 cup sauce in
   bottom of a 13x9x2 inch baking dish coated with
   cooking spray.  Set remaining sauce aside. Place
   cottage cheese in container of an electric blender;
   cover and process until smooth, stopping once to
   scrape down sides.
   
   Transfer to a medium bowl.  Stir in shrimp, crabmeat,
   chiles and monterey jack cheese. Spoon 1/3 cup seafood
   mixture across center of each tortilla. Roll up
   tortillas; place, seam side down over sauce in dish.
   Pour remaining sauce over tortillas.  Bake at 350
   degrees for 25 minutes or until thoroughly heated.
   Spoon salsa cruda across center of tortillas. Garnish
   with fresh cilantro sprigs is desired. Salsa Cruda:
   1 cup peeled, seeded and chopped tomato
   1/2 cup chopped onion
   1/4 cup no salt added tomato juice
   2 tablespoons chopped fresh cilantro
   1/8 teaspoon salt
   1 small jalapeno pepper, seeded and minced.
   combine all ingredients in a small bowl, stirring
   well.  yield : 1 1/2 cups.
  
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