Seafood Enchiladas
By á-73721
Ingredients
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 Tbsp butter
- 3/4 lb crabmeat
- 1/2 lb shrimp
- 12 oz Colby cheese, shredded, divided
- 8 (10") flour tortillas
- 1 c half and half
- 1/2 c sour cream
- 1/4 c butter, melted
- 2 tsp dried parsley
Details
Servings 4
Preparation time 30mins
Cooking time 75mins
Preparation
Step 1
Peel, devein and chop shrimp coarsely, set aside.
Saute onions and garlic in 1 Tbsp butter until onions are translucent. Add shrimp and cook 2" - remove from heat and stir in crabmeat. Mix 6 oz Colby cheese into the seafood mixture. Divide the mixture into 8 flour tortillas. Roll up and arrange in a glass baking dish, after spraying the dish with non-stick coating spray.
Preheat oven to 350 degrees F.
In a saucepan over medium heat, combine half and half, sour cream, 1/4 c butter and parsley. Stir until lukewarm and well blended. Pour sauce over the enchiladas and sprinkle with the remaining cheese.
Bake in preheated oven 40".
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