Mexican

Cheesy Seafood Enchiladas

Baked Cheesy Seafood Enchiladas

How to make Baked Cheesy Seafood Enchiladas

  • 1 onion, chopped
  • 1 tbs butter
  • 1/2 pound fresh crabmeat
  • 1/4 pound shrimp – peeled, deveined and coarsely chopped
  • 6 (10 inch) flour tortillas
  • 1 cup half-and-half cream
  • 1/2 cup sour cream
  • 1/4 cup butter, melted
  • 1 1/4 tsp dried parsley
  • 2/3 tsp garlic salt
  • 8 ounce pkg mozzarella cheese
  • 8 ounce pkg parmesan cheese

Preheat oven to 350 degrees

In a large skillet, saute onions in butter until transparent. Remove the skillet from heat and stir in shrimp and crabmeat. Mix half the mozzarella cheese into the seafood.

Fill each tortilla with a heaping spoonful of the crab/shrimp mixture.

Roll the tortillas up around the mixture and arrange in a 9×13 inch baking dish.

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 blended and warm. Pour sauce over the enchiladas,.

Bake in oven for 20 minutes.

Take enchiladas out of oven and top with remaining cheese. Cook 10 more minutes or until cheese is all melted.Cheesy Seafood Enchiladas

Serve.

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