Seafood Enchiladas
Category: Mexican
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Serves/Makes: 6
Ready in: 30-60 minutes
- 1 medium onion, chopped
- 1 tablespoon butter
- 1/2 pound fresh crabmeat, picked over for shells
- 1/4 pound shrimp, peeled, deveined and coarsely chopped
- 8 ounces shredded Colby cheese
- 1 cup half-and-half
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 1 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic salt
- 6 (10 inch size) flour tortillas
Preheat the oven to 350 degrees F. Heat the first measure of butter in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Remove the skillet from the heat and stir in the crab, shrimp, and 1 cup of cheese. Mix well. Fill each tortilla with a spoonful of the seafood filling. Roll up the tortillas and place seam down in a baking dish. In a saucepan over medium heat, combine the half and half, sour cream, remaining butter, parsley, and garlic salt. Mix and cook until just heated through (do not let it boil). Pour the sour cream sauce over the enchiladas and then sprinkle with the remaining cheese. Place the baking dish in the oven and bake at 350 degrees F for 30 minutes or until the cheese is melted and the sauce is bubbly. Serve hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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