Seafood Enchilladas
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 8
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             medium  white onions, coarsely chopped
  7             ounces  diced green chiles
  1 1/2    tablespoons  butter
  1              pound  crabmeat
  1              pound  tiny shrimp
  1                cup  walnut halves, toasted
  1       12-ounce can  medium pitted ripe olives -- drained and halved
  1              pound  Monterey jack cheese -- shredded
  1              pound  Cheddar cheese -- shredded
                        vegetable oil
  16                    corn tortillas
  2               cups  half and half
  1                cup  sour cream
     1/2           cup  butter -- melted
  1 1/2      teaspoons  dried oregano
  1           teaspoon  garlic salt
                        Garnish
                        shredded Cheddar cheese
                        sliced pimientos
                        avocado slices
                        sliced black olives
 

Preparation:

In large skillet, saute onions and chiles in butter until onions are transparent. Remove from heat and add crab, shrimp, walnuts, and olives. Combine cheeses. Set aside 1 1/2 cups of the cheese for top of casserole. Stir remaining cheese into seafood mixture. In skillet just large enough to hold tortillas, hear 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 large, greased baking dish. Can be prepared in advance and refrigerated or frozen. Defrost before proceeding. In medium saucepan, combine half and half, sour cream, butter, oregano and garlic salt. Stir frequently over medium heat until lukewarm and well blended. Pour over enchiladas. Sprinkle enchiladas with reserved cheese. Bake at 350 degrees for 30 minutes or until bubbly. Garnish with additional shredded cheese, pimiento, avocados and olives.

 

Nutritional Information:

871 Calories (kcal); 64g Total Fat; (66% calories from fat); 44g Protein; 30g Carbohydrate; 226mg Cholesterol; 1372mg Sodium