Seafood Enchiladas

These crab & shrimp stuffed enchiladas taste like the ones served at popular Mexican restaurants.

1 onion, chopped
1 Tbsp butter
1/2 lb fresh crabmeat
1/4 lb shrimp - peeled, deveined & coarsely chopped
8 oz Colby cheese
6 (10") flour tortillas
1 cup half-&-half cream
1/2 cup sour cream
1/4 cup butter, melted
1-1/2 tsp dried parsley
1/2 tsp garlic salt

  1. Preheat oven to 350F (175C).
  2. In a lg skillet, saute onions in 1Tbsp butter until transparent. Remove skillet from heat; stir in crabmeat & shrimp. Shred cheese; mix 1/2 into seafood. Place a large spoonful of mix in each tortilla. Roll tortillas up around mix; arrange them in a 9x13 " baking dish. In a saucepan over med-low heat, combine half-&-half, sour cream, 1/4 cup butter, parsley & garlic salt. Stir until mix is lukewarm & blended. Pour over enchiladas; sprinkle with remaining cheese. Bake for 30 minutes.

Bookmark:

email Email to a friend