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Crab and Shrimp Enchiladas

INGREDIENTS
2 garlic cloves, minced
1 onion, chopped
1 TBSP. butter
½ pound fresh crabmeat
¼ pound shrimp, cleaned and coarsley chopped
8 ounces of pepper jack cheese
6 (10 inch) flour tortillas

Sauce:
1 cup half and half
½ cup sour cream
¼ cup butter, melted
1 ½ tsp. cilantro, chopped
½ tsp. garlic salt
2 plum tomatoes, chopped for garnish

DIRECTIONS
Preheat oven 350 degrees.
In a large skillet saute onion in 1 TBSP. butter.
Remove the skillet from heat and stir in the crab and shrimp.
Shred cheese and mix half of it into the seafood.
Place large spoonful onto each tortilla, roll up and place in an 11x7 baking dish.
In a saucepan over medium-low heat, combine half and half, 1/4 tsp. cumin, ¼ cup butter, ½ can green chilies, cilantro and garlic salt.
Stir until well blended. Take off heat and add sour cream.
Pour sauce over tortillas and sprinkle with remaining cheese.
Bake 30 minutes.
Serves 6.


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