Seafood Enchiladas recipe (Seafood)

YOU'LL NEED

Yield: 6 servings

1		onion, chopped
1	tablespoon	butter
½	lb	fresh crabmeat
¼	lb	shrimp - peeled, deveined and coarsely chopped
8	oz	Colby cheese
6		flour tortillas
1	cup	half-and-half cream
½	cups	sour cream
¼	cups	butter, melted
1½	teaspoons	dried parsley
½	teaspoons	garlic salt

Posted by Margo on Jan 29, 2008

Instructions

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, ¼ 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.

Printer friendly version

Rate this recipe:

You must be logged in to vote

Click a thumbnail to enlarge:

Tags: bake, caribbean, cheese, colby, crabmeat, enchiladas, healthy, lunch, main, mexican, pie, prawn, seafood, shellfish, shrimp

Comments

I added 2 cloves of garlic to the onion, and 1/2 cup sour cream into the seafood. The sauce needed something...so it got 1/2 tsp cumin and 1/4 tsp coriander. And before sticking it in the oven, I garnished it with a handful of sliced black olives. Very happy with this one.