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
-
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
Directions
-
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.
No comments:
Post a Comment