Creamy Salmon and Crab Enchiladas

1 bottle Crown Prince Natural Clam Juice
2 cans Crown Prince Natural Skinless & Boneless Pink Salmon, drained and flaked
1 can Crown Prince Natural Lump White Crab Meat, drained and rinsed
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 10.75 ounce can condensed cream of chicken soup
1 cup sour cream
1/2 cup salsa
salt to taste
1 cup small curd cottage cheese
1 1/2 cups shredded Monterey jack cheese
1 4 ounce can diced green chilies
12 small flour tortillas

Preheat oven to 350°F. Melt butter in a saucepan over low heat. Stir in flour until smooth. Gradually stir in clam juice 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. In a large bowl mix cottage cheese, salmon, crab, shredded cheese and chilies. Set aside. Spread 3/4 cup sauce evenly in a greased 13" x 9" 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 remaining sauce. Bake uncovered for 30-35 minutes or until heated through. Serves 6.

NOTE: Serve with additional sour cream and salsa.

Per Serving: 642 Calories (244 Calories from Fat), 28g Fat, 39g Protein, 57g Carbohydrate, 98mg Cholesterol, 1555mg Sodium

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