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Seafood Enchiladas




Source of Recipe


unknown


List of Ingredients




1 onion, chopped
1 Tbsp. butter
1/2 lb. fresh crabmeat
1/4 lb. shrimp, peeled, deveined and coursely chopped
8 oz. Colby cheese
1 C half-and-half cream
1/2 C sour cream
1/4 C butter, melted
1 1/2 tsp. dried parsley
1/2 tsp. garlic salt
6 10" flour tortillas

Recipe



Preheat oven to 350 Degrees F (175 degrees C).

In a large skillet, saute onions in 1 Tbsp. butter until transparent. Remove the skillet from heat, and stir in crabmeat and shrimp. Mix in 1 C shredded cheese. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13" baking dish.

In saucepan, combine half-and-half, sour cream, 1/4 C butter, parsley and garlic salt. Stir until the miture is lukewarm and blended. Pour this sauce over the enchilidas, sprinkle with remaining cheese.

Bake in preheated oven for 30 minutes.