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
Disfrutar!!!
