Seafood Enchiladas Popular Recipes

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Seafood Enchiladas

"These crab and shrimp filled enchiladas flavor like the ones served at a famous Mexican eating place in my region. My husband simply loves them. After sprinkling the cheese over the enchiladas earlier than baking, you may also garnish with tomatoes, cilantro, olive slices, or some thing different garnish you experience."

Ingredients :

1 onion, chopped
1 tablespoon butter
1/2 pound fresh crabmeat
1/4 pound shrimp - peeled, deveined and coarsely chopped
eight ounces Colby cheese
6 (10 inch) flour tortillas
1 cup 1/2-and-1/2 cream
half cup sour cream
1/4 cup butter, melted
1 half teaspoons dried parsley
half teaspoon garlic salt

Instructions :

Prep : 15M	Cook : 6M	Ready in : 55M

Preheat oven to 350 stages F (a hundred seventy five ranges C).
In a big skillet, saute onions in 1 tablespoon butter till transparent. Remove the skillet from warmth and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a big spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
In a saucepan over medium-low heat, combine half-and-half, bitter cream, 1/four cup butter, parsley and garlic salt. Stir until the combination is lukewarm and mixed. Pour sauce over the enchiladas, and sprinkle with ultimate cheese.
Bake in preheated oven for 30 minutes.

Notes :

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