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Seafood enchiladas Brenda
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| Seafood Enchiladas Recipe INGREDIENTS: | |
| 1 | onion, chopped |
| 1 tablespoon | butter |
| 1/2 pound | fresh crabmeat |
| 1/4 pound | shrimp, peeled, deveined and coarsely chopped |
| 8 ounces | Colby cheese |
| 1 cup | half-and-half cream |
| 1/2 cup | sour cream |
| 1/4 cup | butter, melted |
| 1 1/2 teaspoon | dried parsley |
| 1/2 teaspoon | garlic salt |
6 (10 inch size) flour tortillas
PREPARATION:
Heat oven to 350 degrees F.
Saute onions in 1 Tbsp butter until see through. Remove the skillet from heat, stir in crabmeat/shrimp. Mix in 1 cup cheese. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture, and arrange the rolled tortillas into a baking dish. In saucepan, combine half and half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour this sauce over the enchiladas, and sprinkle with remaining cheese. Bake for 30 minutes.
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