Shelly's Recipe

SEAFOOD ENCHILADAS

Category: Casseroles - Seafood

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

Preheat oven to 350. In a large skillet, saute onions in 1 tbsp butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 13x9 inch baking dish.

In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/2 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese. Bake for 30 minutes.