INGREDIENTS
2 medium onions, coarsley chopped
1 (7oz.) can of diced green chilies
1 ½ TBSP. butter
1 lb. crabmeat
1 lb. shrimp
1 cup walnut halves, toasted
1 can medium pitted ripe olives, drained and halved
1 lb. Monterey Jack cheese, shredded
Vegetable oil
16 corn tortillas
2 cups half & half
1 cup sour cream
½ cup butter, melted
1 ½ tsp. dried oregano
1 tsp. garlic salt
DIRECTIONS
Saute onions and chilies in butter until onions are transparent.
Remove from heat; add crab, shrimp, walnuts and olives.
Combine cheeses.
Set aside 1 ½ cups of cheese mixture for top of casserole.
Stir remaining cheese into seafood mixture.
Fry tortillas in ¼ inch of oil, just long enough to soften, about 30 seconds. Drain on paper towels.
Fill each tortilla with seafood mixture, roll up and place seam-side down in large greased baking dish.
Can be prepared in advance and refrigerated or frozen at this point.
In a medium saucepan, combine half & half, sour cream, butter, oregano and garlic salt.
Stir frequently over medium heat until lukewarm and blended.
Pour over enchiladas.
Sprinkle with reserved cheese mixture.
Bake at 350 degrees for 30 minutes or until bubbly.
Garnish with avocado slices, shredded cheese and sliced black olives.
Serves 6-8.
