2 medium white onions, coarsely chopped
1 (7-ounce) can diced green chilies
1 1/2 tablespoons butter
1 pound crab meat, picked over for cartilage
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 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
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.
Makes 12 servings.
*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.
