Category : International Cuisine
Author : Lisa
Hits : 3615
Date : 27/01/2005
1 onion, chopped1 tablespoon butter1/2 pound fresh crabmeat1/4 pound shrimp - peeled, deveined and coarsely chopped8 ounces Colby cheese1 cup half-and-half cream1/2 cup sour cream1/4 cup butter, melted1 1/2 teaspoons dried parsley1/2 teaspoon garlic salt6 (10 inch) flour tortillas
1. Preheat oven to 350 degrees F (175 degrees C).2. In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat, and stir in crabmeat and shrimp. Mix in 1 cup shredded cheese. 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.3. In saucepan, combine half and half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour this sauce over the enchiladas, and sprinkle with remaining cheese.4. Bake in preheated oven for 30 minutes.
Do not refrigerate tomatoes. They will retain their flavor and ripen correctly at room temperature. Once they are ripe, use within 3 days.
Tip/Trivia of the Day Archive
Turkey And Cranberry Sandwich