Seafood Enchiladas

Name: Seafood Enchiladas
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 59 milliliters butter, melted; 227 grams Colby cheese; 227 grams fresh crabmeat; 2 teaspoons dried parsley; 6 10-inchs (10 inch) flour tortillas; 1 teaspoons garlic salt; 237 milliliters half-and-half cream; 1 onion, chopped; 113 grams shrimp - peeled, deveined and coarsely chopped; 118 milliliters sour cream

Seafood Enchiladas might be just the main course you are searching for. This pescatarian recipe serves 6. One portion of this dish contains approximately 27g of protein, 33g of fat, and a total of 575 calories. A mixture of butter, colby cheese, cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a budget friendly recipe for fans of Mexican food.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

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Oven

In a large skillet, saute onions in 1 tablespoon butter until transparent.

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Butter

Onion

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Frying Pan

Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood.

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Crabmeat

Shrimp

Cheese

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Frying Pan

Place a large spoonful of the mixture into each tortilla.

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Tortilla

Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.

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Tortilla

Roll

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Baking Pan

In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended.

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Garlic Salt

Sour Cream

Parsley

Butter

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Sauce Pan

Pour sauce over the enchiladas, and sprinkle with remaining cheese.

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Cheese

Sauce

Bake in preheated oven for 30 minutes.

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Oven

Equipment

Ingredients

Servings:

59milliliters

butter, melted 227grams

Colby cheese 227grams

fresh crabmeat 2teaspoons

dried parsley 610-inchs

(10 inch) flour tortillas 1teaspoons

garlic salt 237milliliters

half-and-half cream 1

onion, chopped 113grams

shrimp - peeled, deveined and coarsely chopped 118milliliters

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.