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    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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