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Main dish

Crab and Shrimp Enchiladas

Prep:
15 m
Cook:
40 m
Ready in:
55 m
Yum
Let the spirit of Mexico enter your home with these zesty seafood enchiladas!
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INGREDIENTS
Servings: 6
Onion
1, chopped
Butter
1 tbsp.
Fresh crabmeat
½ lb.
Shrimp
¼ lb., peeled, deveined, chopped
Colby cheese
8 oz., shredded
Flour tortillas
6 (10 inch)
Half-and-half
1 cup
Sour cream
½ cup
Butter
¼ cup, melted
Dried parsley
1 ½ tsp.
Garlic salt
½ tsp.
DIRECTIONS
  1. Heat the oven to 350° F/175° C/Gas Mark 4.
  2. Add butter to a large skillet, add onions, and sauté onions until translucent.
  3. Remove the skillet from heat, add crabmeat and shrimp, and add half of shredded cheese, stir well.
  4. Put a large spoonful of the cheese-seafood mixture in every tortilla, roll them up around the mixture, and place the tortillas in one layer in a 9x13 baking sheet.
  5. Add the remaining ingredients (from half-and-half to garlic salt) to the saucepan, heat it over a medium-low heat, and keep stirring until the mixture is warm and well-blended.
  6. Cover enchiladas with the sauce and sprinkle with the rest of the cheese. Bake for 30 minutes.

 

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