Seafood Enchiladas

By ginasheppard

Ingredients

• 1 onion, chopped
• 2 cloves garlic
• 2 tablespoons olive oil
• 1/2 pound imitation crabmeat
• 1 pound shrimp - peeled, deveined and coarsely chopped
• 8 ounces Pepper Jack cheese
• 8 ounces Monteray Jack cheese
• 6-8 (10 inch) flour tortillas
• 2 cups half & half cream
• 1 3/4 cup sour cream
• 1/2 cup butter, melted
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne

Details

Servings 6

Preparation

Step 1

1.Preheat oven to 350 degrees F (175 degrees C) and spray a 9 x 13 baking dish with non-stick spray.

2.In a large skillet, saute onions and garlic in 2 tablespoons olive oil, until transparent. Add spices.
Remove the skillet from heat and stir in crabmeat and shrimp. Mix Pepper Jack cheese and 3/4 C. sour cream into the seafood. 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 inch baking dish.

3.In a saucepan over medium-low heat, combine half-and-half and butter. Remove from heat and stir in sour cream. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with Monteray Jack cheese. Top with diced tomatoes or pimentos.

4.Bake in preheated oven for 30 minutes.