These seafood enchiladas stuffed with a tasty mixture of crab, shrimp, and cheese taste like the ones served at a popular Mexican restaurant in my area.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
607 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
Bake in the preheated oven until crab and shrimp are cooked and cheese is melted, about 30 minutes.
Step 4
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.
Step 5
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.
Ingredients
1 tablespoon butter
1 medium onion, chopped
1 cup half-and-half cream
6 (10 inch) flour tortillas
0.5 cup sour cream
0.25 cup butter, melted
0.5 teaspoon garlic salt
1.5 teaspoons dried parsley
0.5 pound fresh crabmeat
0.25 pound shrimp - peeled, deveined and coarsely chopped
