1 Onion chopped
1 TBSP Butter
1/2 lb fresh crab meat
1/4 pound shrimp - peeled, deveined and coarsely chopped
8 oz colby cheese
6 (10 inch) flour tortilla shells
1 cup half and half cream
1/2 cup sour cream
1/4 cup butter, melted
1 1/2 tsp dry parsley
1/2 tsp. garlic salt
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 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 lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
- Bake in preheated oven for 30 minutes.