Seafood Enchiladas Tasty Recipes

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Seafood Enchiladas

"These crab and shrimp stuffed enchiladas taste just like the ones served at a popular Mexican eating place in my vicinity. My husband just loves them. After sprinkling the cheese over the enchiladas earlier than baking, you could additionally garnish with tomatoes, cilantro, olive slices, or some thing other garnish you revel in."

Ingredients :

1 onion, chopped
1 tablespoon butter
1/2 pound sparkling crabmeat
1/four pound shrimp - peeled, deveined and coarsely chopped
8 oz Colby cheese
6 (10 inch) flour tortillas
1 cup half of-and-1/2 cream
half cup bitter cream
1/four cup butter, melted
1 half teaspoons dried parsley
half teaspoon garlic salt

Instructions :

Prep : 15M	Cook : 6M	Ready in : 55M

Preheat oven to 350 ranges F (a hundred seventy five stages C).
In a huge skillet, saute onions in 1 tablespoon butter till transparent. Remove the skillet from warmth and stir in crabmeat and shrimp. Shred the cheese and blend half of it into the seafood. Place a big spoonful of the combination into each tortilla. Roll the tortillas up across the aggregate and set up the rolled tortillas in a 9x13 inch baking dish.
In a saucepan over medium-low warmness, integrate 1/2-and-1/2, sour cream, 1/four 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 half-hour.

Notes :

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