Seafood: Seafood Enchiladas
Source of Recipe
Internet
List of Ingredients
-2 med. white onions, coarsely chopped
-1 (7 oz.) can diced green chilies
-1 1/2 tbsp. butter
-1 lb. crabmeat
-1 lb. tiny shrimp
-1 lb. Monterey Jack cheese, shredded
-1 lb. cheddar cheese, shredded
-Vegetable oil
-16 corn tortillas
-2 c. half and half
-1 c. sour cream
-1/2 c. butter, melted
-1 1/2 tsp. dried oregano
-1 tsp. garlic salt
-Cooked, shredded chicken can be substituted for seafood.
GARNISH:
-Shredded cheddar cheese
-Sliced pimentos
-Avocado slices
-Sliced black olives
Recipe
-Saute onions and chilies in butter until onions are transparent.
-Remove from heat; add crab and shrimp.
-Combine cheeses.
-Set aside 1 1/2 cups of cheese mixture for top of casserole.
-Stir remaining cheese into seafood mixture.
-Fry tortillas in 1/4 inch of oil, just long enough to soften, about 30 seconds.
-Drain on paper towels.
-Fill each tortilla with seafood mixture, roll up and place seam-side down in large greased baking dish.
-Can be prepared in advance and refrigerate or frozen at this point.
-In medium saucepan, combine half and half, sour cream, butter, oregano and garlic salt.
-Stir frequently over medium heat until lukewarm and blended.
-Pour over enchiladas.
-Sprinkle with reserved cheese mixture.
-Bake at 350 degrees for 30 minutes or until bubbly.
-Pass garnishes
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