Seafood Enchiladas
Ingredients
- 1 tablespoon butter
- 1 medium onion, chopped
- ½ pound fresh crabmeat
- ¼ pound shrimp - peeled, deveined and coarsely chopped
- 8 ounces Colby cheese, shredded
- 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
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the filling: Melt butter in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Remove from the heat. Stir crabmeat, shrimp, and 1/2 of the Colby cheese into the skillet.
- Arrange a large spoonful of filling across the center of each tortilla, then roll tortillas around filling. Place enchiladas, seam-side down, into a 9x13-inch baking dish.
- Make the sauce: Heat half-and-half, sour cream, melted butter, parsley, and garlic salt in a saucepan over medium-low heat, stirring often, until lukewarm and well blended. Pour over enchiladas, then sprinkle remaining cheese over top.
- Bake in the preheated oven until crab and shrimp are cooked and cheese is melted, about 30 minutes.
Source
Original recipe: View Original