Post by bluemouse on Aug 12, 2005 23:53:17 GMT -5
Tried these tonight. Got two thumbs up from Erich - or would have if he could have put down his fork for long enough! ;D
Seafood Enchiladas
INGREDIENTS:
1 onion, chopped
1 tablespoon butter
1/2 pound fresh crabmeat
1/4 pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
1 cup half-and-half cream
1/2 cup sour cream
1/4 cup butter, melted
1 1/2 teaspoons dried parsley
1/2 teaspoon garlic salt
6 (10 inch) flour tortillas
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat, and stir in crabmeat and shrimp. Mix in 1 cup shredded cheese. 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 saucepan, combine half and half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour this sauce over the enchiladas, and sprinkle with remaining cheese.
Bake in preheated oven for 30 minutes.
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I substituted cream cheese for sour cream, since neither of us care for sour cream. It was excellent. I also added some extra crab and shrimp to the cream cheese sauce for the top of the tortillas, which made it even yummier.
Seafood Enchiladas
INGREDIENTS:
1 onion, chopped
1 tablespoon butter
1/2 pound fresh crabmeat
1/4 pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
1 cup half-and-half cream
1/2 cup sour cream
1/4 cup butter, melted
1 1/2 teaspoons dried parsley
1/2 teaspoon garlic salt
6 (10 inch) flour tortillas
--------------------------------------------------------------------------------
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat, and stir in crabmeat and shrimp. Mix in 1 cup shredded cheese. 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 saucepan, combine half and half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour this sauce over the enchiladas, and sprinkle with remaining cheese.
Bake in preheated oven for 30 minutes.
******************************************
I substituted cream cheese for sour cream, since neither of us care for sour cream. It was excellent. I also added some extra crab and shrimp to the cream cheese sauce for the top of the tortillas, which made it even yummier.
