Seafood Enchiladas #2

By carvalhohm

Ingredients

• 1 onion, chopped
• 1 tablespoon butter
• 1/2 pound fresh crab meat
• 1/4 pound shrimp - peeled, deveined and coarsely chopped
• 8 ounces Colby cheese
• 6 (10 inch) flour tortillas
• 1 cup half-and-half cream
• 1/2 cup sour cream
• 1/4 cup butter, melted
• 1 1/2 teaspoons dried parsley
• 1/2 teaspoon garlic salt

Details

Servings 6
Adapted from allrecipes.com

Preparation

Step 1

Preheat oven to 350 degrees.

In large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crab meat and shrimp. Shred cheese and mix half of it into seafood. Place large spoonful of mixture into each tortilla. Roll tortillas up around mixture and arrange rolled tortillas in a 9x13 inch baking dish.

In saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until mixture is lukewarm and blended. Pour sauce over enchiladas, and sprinkle with remaining cheese.

Bake in preheated oven for 30 minutes.