Seafood Enchiladas

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
Avocado slices
Guacamole
Sour Cream
Chives


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 .