12 flour tortillas
1/4 c. butter
1/4 c. flour
1 c. chicken broth
1 can condensed cream of chicken soup (undiluted)
1 c. sour cream
1/2 c. salsa
1/8 tsp. salt
1 c. small curd cottage cheese
1 lb. small shrimp, cooked, peeled and deveined
1 c. cooked or canned crabmeat
1 1/2 c. Monterey Jack cheese, shredded
1 (4 oz.) can chopped green chilies
1 tbsp. dried cilantro
parsley flakes

In a saucepan on low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup; bring to a boil. Cook 2 minutes. Remove from heat. Add sour cream, salsa and salt; set aside. Place cottage cheese in blender; cover and process until smooth. Transfer to a bowl; add the shrimp, crab, Monterey cheese, chilies and parsley flakes. Spread 3/4 cup sauce in a greased 9 x 13 pan. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam down over sauce.

Bake, uncovered, at 350°F for 30 to 35 minutes. Serve with additional salsa.