These seafood enchiladas with crab and shrimp taste just like the ones served at a popular Mexican restaurant in my area. My husband just loves them. You can add tomatoes, cilantro, sliced olives, or other toppings before baking if desired.
Ingredients
- butter: 1 Tbsp
- medium onion: 1 piece (chopped)
- crabmeat: 0.5 pound (fresh)
- shrimp - peeled, deveined and: 0.25 pound (chopped)
- ounces Colby cheese: 8 piece (shredded)
- flour tortillas: 6 piece (10 inch)
- half-and-half cream: 1 cup
- sour cream: 0.5 cup
- butter: 0.25 cup (melted)
- ½ teaspoons dried parsley: 1 piece
- garlic salt: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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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.
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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.
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Bake in the preheated oven until crab and shrimp are cooked and cheese is melted, about 30 minutes.
