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Seafood Enchiladas Recipe

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This recipe for Seafood Enchiladas, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John and Kelly Siegel
Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 onion, chopped
1 tablespoon butter
1/2 pound fresh crabmeat
1/4 pound shrimp, peeled, deveined and coarsely chopped
8-oz 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 teaspoon dried parsley
1/2 teaspoons garlic salt

Directions:
Directions:
Preheat oven to 350. 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.

Number Of Servings:
Number Of Servings:
6

 

 

 

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