Seafood Enchiladas
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Butter (melted)450 g
Crabmeat (fresh)230 g
Colby Cheese1 cup
Sour Cream1.5 tsps
Dried Parsley1 tsp
Garlic SaltDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
In a large skillet, saute onions in 1 tablespoon butter until transparent
3
Remove the skillet from heat and stir in crabmeat and shrimp
4
Shred the cheese and mix half of it into the seafood
5
Place a large spoonful of the mixture into each tortilla
6
Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish
7
In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt
8
Stir until the mixture is lukewarm and blended
9
Pour sauce over the enchiladas, and sprinkle with remaining cheese
10
Bake in preheated oven for 30 minutes