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Seafood Enchiladas
Seafood Enchiladas
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulgent seafood enchiladas bursting with crab, shrimp, and gooey cheese, reminiscent of a beloved local Mexican eatery.
Ingredients:
  • 1 medium onion, chopped
  • 0.5 pound fresh crabmeat
  • 0.25 pound shrimp - peeled, deveined and coarsely chopped
  • 8 ounces Colby cheese, shredded
  • 6 (10 inch) flour tortillas
  • 1 cup half-and-half cream
  • 0.5 cup sour cream
  • 0.25 cup butter, melted
  • 1.5 teaspoons dried parsley
  • 0.5 teaspoon garlic salt
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect baking temperature.
  • In a large skillet over medium heat, melt butter until sizzling. Sauté onions until translucent for approximately 5 minutes. Take the skillet off the heat and mix in crabmeat, shrimp, and half of the Colby cheese.
  • Spread a generous spoonful of filling down the center of each tortilla, then roll them up. Arrange the enchiladas seam-side down in a 9x13-inch baking dish.
  • Prepare the sauce by gently heating half-and-half, sour cream, melted butter, parsley, and garlic salt in a saucepan over medium-low heat. Stir frequently until the mixture is warm and fully combined. Drizzle the sauce over the enchiladas and finish by sprinkling the remaining cheese on top.
  • Roast in the oven until the crab and shrimp are fully cooked and the cheese is gooey and melted, approximately 30 minutes.

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