• Tommy Centola

Seafood Enchalada

Updated: Jan 4

Happy Cinco de Mayo. This day is celebrated more in the U.S. than in Mexico. Today in 1862, Mexican forces defeated the French in the city of Puebla. Here is a New Orleans twist on the enchalada.

1 Onion, chopped

1 tablespoon Butter

1/4 pound Fresh Crabmeat

1/4 pound Shrimp, cooked and coarsely chopped

1/4 pound Crawfish Tails, coarsely chopped

8 ounces Colby Cheese

6 (10 inch) Flour Tortillas

1 cup Half & Half

1/2 cup Sour Cream

1/4 cup Butter, melted

1 1/2 teaspoon dried Parsley

1/2 teaspoon Garlic Salt

Preheat oven to 350 degrees.

In a large skillet, sauté onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in the seafood. Shred the cheese and mix half of it into the seafood. Place a large spoonfull of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9×13 inch baking dish.

In a saucepan over medium-low heat, combine half & Half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchaladas, and sprinkle with remaining cheese.

Bake for 30 minutes


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