Prep 20 mins
Cook 40 mins
Tasty Seafood Enchilads with a creamy white sauce.
- 2 medium white onions, coarsely chopped
- 198.44 g can diced green chilies
- 22.18 ml butter
- 453.59 g crabmeat, picked over for cartilage
- 453.59 g baby shrimp
- 236.59 ml walnut halves, toasted
- 340.19 g canmedium pitted ripe olives, drained and halved
- 453.59 g monterey jack cheese, shredded
- 453.59 g cheddar cheese, shredded
- vegetable oil (for frying)
- 12 corn tortillas
- 473.18 ml half-and-half
- 236.59 ml sour cream
- 118.29 ml butter, melted
- 7.39 ml dried oregano
- 4.92 ml salt
- 2.46 ml garlic powder
- To toast walnuts, place in a shallow baking pan.
- Bake at 350*F (175*C) for 15 to 20 minutes or until walnuts are lightly browned, stirring occasionally.
- In large skillet, saute onions in butter until they become transparent.
- Remove from heat and add chilies, crab, shrimp, walnuts, and olives.
- Combine cheeses, reserving 1 1/2 cups of the cheese mixture for top of casserole.
- Stir remaining cheese into seafood mixture.
- In medium skillet, heat 1/4 inch oil.
- Fry tortillas, one a time, just long enough to soften, about 30 seconds.
- Drain on paper towels.
- Fill each tortilla with seafood filling, roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish.
- In medium saucepan, combine the half and half, sour cream, butter, oregano, salt and garlic powder, stirring constantly over medium heat until lukewarm and well blended.
- Remove from heat and pour sauce over enchiladas.
- Sprinkle enchiladas with reserved cheese.
- Bake at 350*F (175*C) for 30 minutes or until bubbly.
- Allow to set 5 minutes before serving.
this was an excellent recipe ~ i added a bit more half and half to make the sauce a little thicker ( and left out the walnuts :), but it was great, very easy to make as well.
These were excellent, and very easy to make. I used canned crab and flour tortillas (personal preference). My grocery was out of fresh cilantro, but I'd use it if I could get it. However, this made two 13x9 inch pans, and I had to double the sauce. Next time I'll make half the filling recipe.
Whoo-Hoo-Hooooo!!! These enchiladas were divine. Thanks 1Steve. The only alteration was to use flour tortillas and I warmed them with a quick spin in the microwave. The filling was good and I loved the crunch of the toasted walnuts. The sauce was very rich and creamy--just as expected. Lots of cheese, too, which we adore. Thanks for sharing this 10-star winner.