A savory seafood enchiladas topped with a buttery, garlic and oregano-seasoned cream sauce and Monterey Jack and cheddar cheese.
2 medium white onions, coarsely chopped
1 (7-ounce) can diced green chiles
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
4 cups shredded Monterey Jack cheese
4 cups shredded cheddar cheese
Vegetable oil for frying
12 corn tortillas
2 cups half-and-half (light cream)
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, sauté onions in butter until they become transparent. Remove from heat and add chiles, crab, shrimp, walnuts,
- 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 13x9x2-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 in a preheated oven 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 in a preheated oven at 350°F (175°C) for 15 to 20 minutes or until walnuts are lightly browned, stirring occasionally. Cool.