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

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".