INGREDIENTS:
- 1 onion (chopped)
- 1 tbsp butter
- 2 tbsp crushed garlic
- ½ lb fresh crabmeat
- ¼ lb shrimp (peeled, deveined and coarsely chopped)
- 8 oz Colby cheese (shredded)
- 6 flour tortillas
For Sauce:
- 1 cup half-and-half cream
- ½ cup sour cream
- ¼ cup butter (melted)
- 1½ tsp dried parsley
- ½ tsp garlic salt
INSTRUCTIONS:
- Heat butter in a large skillet, sauté onion and garlic in it for 1-2 mins over medium heat.
- Remove the skillet from heat, add crabmeat, shrimp and half of the shredded cheese and mix well.
- After that put 1-2 tbsp of prepared seafood filling into the center of each tortilla and roll to seal the stuffing.
- Take a large rectangular casserole dish, place the tortilla rolls seams side down at the base of the dish.
- To prepare sauce, take a saucepan, add half-and-half, sour cream, butter, parsley and garlic salt and cook over medium-low heat until well blended but the sauce would not reach to boiling.
- Pour the sauce over the enchiladas, and sprinkle with remaining cheese. Bake in preheated oven at 350 degrees F for 30 mins. or until become light golden from top.
Source: RecipeDose
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