Shelly's Recipe

SEAFOOD ENCHILADAS

Category: Fish and Seafood

2 medium white onions, coarsely chopped
3 garlic cloves, minced
1 (7 oz) can diced green chiles
1 1/2 tbsp butter
1 lb crabmeat
1 lb tiny shrimp
1 lb lobster meat, in chunks
1 cup walnut halves, toasted
1 (12 oz) can medium pitted ripe olives, drained and halved
1 lb Monterey Jack and cheddar cheeses, shredded
Vegetable oil
16 flour tortillas
2 cups half and half
1 cup sour cream
1/2 cup butter, melted
1 1/2 tsp dried oregano
1 tsp garlic salt

Garnish:
Shredded cheddar cheese
Sliced pimientos, black olives and green onions
Avocado slices

In a large skillet, saute onions, garlic and chiles in butter until onions are translucent. Remove from heat and add crab, lobster meat chunks, shrimps, walnuts and olives. Cook until seafood is done. Combine cheeses. Set aside 1 1/2 cups of cheese for top of casserole. Stir remaining cheese into seafood mixture.

In skillet just large enough to hold tortillas, heat 1/4 inch oil. Fry tortillas, one at a time, just long enough to soften, about 30 sec. and drain on paper towels. Fill each tortilla with seafood filling, roll up and place seam side down in large, greased 9x13 baking dish. Can be prepared in advance and refrigerated or frozen. Defrost before proceeding.

In a saucepan, combine half and half, sour cream, butter, oregano and garlic salt. Stirring frequently over medium heat until lukewarm and well blended. Pour over the enchiladas, sprinkle with reserved cheese. Bake at 350 for 30 minutes.