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  • Writer's pictureTommy Centola

Shrimp and Crabmeat Enchiladas

Updated: Jan 4, 2020

I posted this picture to my Facebook page last week. Numerous people asked me for the recipe. Here it is.

Seafood Enchiladas

1 medium Onion, chopped

1 tablespoon Butter

1/2 pound fresh Crabmeat, picked thru for shells

1/2 pound Shrimp, cooked, peeled and deveined and coarsely chopped

Creole Seasoning to taste

8 ounces Colby cheese

6 (10-inch) Tortillas

1 cup Half & Half

1/2 cup Sour Cream

1/4 cup Butter, melted

1 1/2 teaspoons dried Parsley

1/2 teaspoon Garlic Salt

Preheat oven ot 350℉.

In a large skillet, sauté onions in 1 tablespoon of butter until transparent. Remove the skillet from the heat and stir in the seafood. Season with Creole seasoning. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the seafood 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, melted butter, parsley and garlic salt. Stir until the mixture is Lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese. Bake for 20 minutes or until bubbly and cheese is melted.


Good Cooking, Good Eating and Good Living!!!

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