Seafood Enchiladas

Ingredients

  • 1onion, chopped
  • 1 tablespoon butter
  • ½ pound fresh crabmeat
  • ¼ pound shrimp – peeled, deveined and coarsely chopped
  • 8 ounces Colby cheese
  • 6 (10 inch) flour tortillas
  • 1 cup half-and-half cream
  • ½ cup sour cream
  • ¼ cup butter, melted
  • 1 ½ teaspoons dried parsley
  • ½ teaspoon garlic salt
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).

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  • Step 2

    In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it 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 9×13 inch baking dish.

  • Step 3

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

  • Step 4

    Bake in preheated oven for 30 minutes.

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