2 med. white onions, coarsely chopped
1 (7 oz.) can diced green chilies1
1/2 tbsp. butter
1 lb. crabmeat
1 lb. salad shrimp (you can use larger shrimp and cut them into pieces)
1 lb. Monterey Jack cheese, shredded
1 lb. cheddar cheese, shredded
16 Whole wheat tortillas (You can substitute flour tortillas)
2 c. half and half
1 c. sour cream
1/2 c. butter, melted1
1/2 tsp. dried oregano
1 tsp. garlic salt
GARNISH:Shredded cheddar cheese
Saute onions and chilies in butter until onions are transparent. Remove from heat; add crab and shrimp. Combine cheeses. Set aside 1 1/2 cups of cheese mixture for top of enchiladas. Stir remaining cheese into seafood mixture. Fill the tortillas with shrimp/crab mixture, roll and place seam-side down in large greased baking dish. This step may be prepared in advance and refrigerated or frozen.
In medium saucepan, combine half and half, sour cream, butter, oregano and garlic salt. Stir frequently over medium heat until blended. Pour over enchiladas. Sprinkle with reserved cheese mixture. Bake at 350 degrees for 30 minutes or until bubbly.
Grab your favorite Mexican beer and enjoy!
Goes well with Rajas recipe .
Submitted by: Pete on April 22, 2010, 8:54 pm
Share this recipe:
Share Seafood Enchiladas on Facebook() Share Seafood Enchiladas on Google