A savory filling of shrimp, crabmeat, onion,toasted walnuts, green chiles, ripe olives and cheese, is spoonedonto corn tortillas, rolled up and topped with a buttery, garlicand oregano seasoned cream sauce and Monterey Jack and cheddarcheese.
Recipe: Seafood Enchiladas
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
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 oregano1 teaspoon salt
1/2 teaspoon garlic powder
lukewarm and well blended. Remove from heat and pour sauce overenchiladas. Sprinkle enchiladas with reserved cheese.
Makes 12 servings.
*To toast walnuts, place in a shallow bakingpan. Bake at 350°F (175°C) for 15 to 20 minutes or untilwalnuts are lightly browned, stirring occasionally. Cool.
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