Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 medium white onions, coarsely chopped

  3. 7 ounces diced green chiles

  4. 1 1/2 tablespoons butter

  5. 1 pound crabmeat

  6. 1 pound tiny shrimp

  7. 1 cup walnut halves, toasted

  8. 12 ounces medium pitted ripe olives -- drained and halved

  9. 1 pound Monterey jack cheese -- shredded

  10. 1 pound Cheddar cheese -- shredded

  11. vegetable oil

  12. 16 corn tortillas

  13. 2 cups half and half 1 cup sour cream

  14. 1/2 cup butter -- melted

  15. 1 1/2 teaspoons dried oregano

  16. 1 teaspoon garlic salt

  17. Garnish

  18. shredded Cheddar cheese

  19. sliced pimientos

  20. avocado slices

  21. sliced black olives

Instructions Jump to Ingredients ↑

  1. In large skillet, saute onions and chiles in butter until onions are transparent. Remove from heat and add crab, shrimp, walnuts, and olives. Combine cheeses. Set aside 1 1/2 cups of the cheese for top of casserole. Stir remaining cheese into seafood mixture. In skillet just large enough to hold tortillas, hear 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 large, greased baking dish. Can be prepared in advance and refrigerated or frozen. Defrost before proceeding. In medium saucepan, combine half and half, sour cream, butter, oregano and garlic salt. Stir frequently over medium heat until lukewarm and well blended. Pour over enchiladas. Sprinkle enchiladas with reserved cheese. Bake at 350 degrees for 30 minutes or until bubbly. Garnish with additional shredded cheese, pimiento, avocados and olives.


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