Seafood Enchiladas

Recipe by Steve P.
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Cool.
  • 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.
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