Recipe Details
Ingredients
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1tablespoonbutter
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1mediumonion, chopped
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½poundfresh crabmeat
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¼poundshrimp – peeled, deveined and coarsely chopped
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8ouncesColby cheese, shredded
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6(10 inch)flour tortillas
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1cuphalf-and-half cream
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½cupsour cream
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¼cupbutter, melted
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1 ½teaspoonsdried parsley
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½teaspoongarlic salt
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Make the filling: Melt butter in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Remove from the heat. Stir crabmeat, shrimp, and 1/2 of the Colby cheese into the skillet.
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Arrange a large spoonful of filling across the center of each tortilla, then roll tortillas around filling. Place enchiladas, seam-side down, into a 9×13-inch baking dish.
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Make the sauce: Heat half-and-half, sour cream, melted butter, parsley, and garlic salt in a saucepan over medium-low heat, stirring often, until lukewarm and well blended. Pour over enchiladas, then sprinkle remaining cheese over top.
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Bake in the preheated oven until crab and shrimp are cooked and cheese is melted, about 30 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories607 | |
% Daily Value * | |
Total Fat 37g |
47% |
Saturated Fat 21g |
103% |
Cholesterol 136mg |
45% |
Sodium 1078mg |
47% |
Total Carbohydrate 43g |
15% |
Dietary Fiber 3g |
9% |
Total Sugars 3g |
|
Protein 27g |
54% |
Vitamin C 4mg |
4% |
Calcium 449mg |
35% |
Iron 4mg |
19% |
Potassium 435mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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