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Seafood Enchilada Casserole




Source of Recipe


from Jack


Recipe Link: http://www.gatherings.info/recipes/detail.asp?recipeid=778

Seafood Enchilada Casserole

1 onion, chopped
1 Tablespoon butter
1/2 pound fresh crabmeat, cleaned
1/4 pound shrimp, peeled, deveined and coarsely chopped
8 ounces Colby cheese
1 cup Half-and-Half cream
1/2 cup sour cream
1/4 cup butter, melted
1 1/2 teaspoon dried parsley
1/2 teaspoon garlic salt
6, 10 inch flour tortillas

Preheat oven to 350 degrees.
In a large skillet, saute onions in 1 tablespoon butter until transparent.
Remove the skillet from heat and stir in crabmeat and shrimp.
Mix in 1 cup 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 a saucepan, combine half and half, sour cream, 1/4 c. butter, parsley
and garlic salt. Stir until the mixture is lukewarm and blended.
Pour this sauce over the enchiladas and sprinkle with remaining cheese.
Bake in preheated oven for 30 minutes.
Makes 6 servings.

Comments
Prep Time: approx. 15 minutes.
Cook Time: approx. 40 minutes.
Ready in: approx. 55 minutes.