Categories: Casserole, Main Dish, Seafood
Ingredients
- 2 medium white onions , coarsely chopped
- 1 (7 ounce) can diced green chilies
- 1 1/2 tablespoons butter
- 1 lb crabmeat , picked over for cartilage
- 1 lb baby shrimp
- 1 cup walnut halves , toasted
- 1 (12 ounce) can medium pitted ripe olives , drained and halved
- 1 lb monterey jack cheese , shredded
- 1 lb cheddar cheese , shredded
- vegetable oil (for frying)
- 12 corn tortillas
- 2 cups half-and-half
- 1 cup sour cream
- 1/2 cup butter , melted
- 1 1/2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
Directions
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To toast walnuts, place in a shallow baking pan.
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Bake at 350*F (175*C) for 15 to 20 minutes or until walnuts are lightly browned, stirring occasionally.
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Cool.
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In large skillet, saute onions in butter until they become transparent.
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Remove from heat and add chilies, crab, shrimp, walnuts, and olives.
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Combine cheeses, reserving 1 1/2 cups of the cheese mixture for top of casserole.
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Stir remaining cheese into seafood mixture.
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In medium skillet, heat 1/4 inch oil.
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Fry tortillas, one a time, just long enough to soften, about 30 seconds.
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Drain on paper towels.
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Fill each tortilla with seafood filling, roll up and place seam side down in a lightly greased 13 × 9 × 2-inch baking dish.
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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.
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Remove from heat and pour sauce over enchiladas.
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Sprinkle enchiladas with reserved cheese.
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Bake at 350*F (175*C) for 30 minutes or until bubbly.
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Allow to set 5 minutes before serving.