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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I developed these enchiladas last Cinco de Mayo when I wanted seafood enchiladas, but could not find a recipe I liked. Everyone at the party asked for the recipe. These are not for the diet conscious! Ingredients:
2 medium onions, coarsely chopped |
2 long green chili peppers, finely chopped |
2 tablespoons butter |
3/4 cup sour cream |
1 lb crabmeat |
1/2 lb shrimp |
1/4 teaspoon salt |
1/2 teaspoon oregano |
1/4 teaspoon white pepper |
1 lb monterey jack cheese |
2 cups half-and-half |
1 cup sour cream |
1/2 cup melted butter |
2 tablespoons fresh parsley, finely chopped |
1 teaspoon garlic salt |
8 -10 flour tortillas |
Directions:
1. Saute onions and green peppers in butter until transparent.
2. Add oregano, salt and white pepper.
3. Remove from heat.
4. Add crab and shrimp.
5. Gently fold in 3/4cup sour cream and 1 cup Jack cheese.
6. Roll crab mixture in tortillas adding a little extra cheese in each.
7. place in 13x9 backing dish.
8. In a sauce pan, combine half&half, 1 cup sour cream and melted butter, parsley and garlic salt.
9. cook over medium heat until warm and blended.
10. DO NOT BOIL.
11. Pour over enchiladas and sprinkle with remaining Jack cheese.
12. At this point you may refrigerate over night if desired.
13. Remove 1/2 hour before baking. Bake uncovered at 350°F for 30 minutes.
14. ENJOY!
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