Seafood Enchiladas Recipe

Name: Seafood Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 6 (10 inch) flour tortillas; 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

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C).
2
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.
3
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.
4
Bake in preheated oven for 30 minutes.

1204

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 onion, chopped, 1 tablespoon butter, 1/2 pound fresh crabmeat, 1/4 pound shrimp - peeled, deveined and coarsely chopped, and more.

Yes, Seafood Enchiladas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Enchiladas

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