Seafood Enchiladas

Ingredients

• Servings: 6
• 1 onion, chopped
• 1 tablespoon butter
• 1/2 pound fresh crabmeat
• 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

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• 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 9x13 inch baking dish.
• 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.
• bake in preheated oven for 30 minutes.