|˝ Onion, chopped
1 tbl. Butter
˝ lb – 1 lb imitation crab meat, chopped
˝ lb - 1 lb salad shrimp
8 oz. Colby cheese or Mexican blend
1 pkg. Cream cheese, softened
2 cup half-and-half cream
1 cup sour cream
˝ cup butter, melted
3 tsp. parsley
1 tsp. garlic salt
1/2 cup salsa
1 can Rotel tomatoes w/chiles
6 (10”) flour tortillas
Preheat oven to 350 F.
Saute onions in butter until transparent.
Remove from heat and stir together crab, shrimp, 1 cup cheese, cream cheese and half chopped up black olives.
Place large spoonful of the mixture into each tortilla.
Roll tortillas up and place seam side down in 9x13 baking dish.
Mix together in microwave safe bowl half-and-half, butter, parsley, garlic salt, salsa, Rotel tomatoes and warm to blend.
Pour over the top of the enchiladas.
Top with remaining cheese and black olives.
Bake for 45-55 minutes, until bubbly.
Will probably have extra sauce.
I add shrimp, crab shredded cheese and heat in oven for a dip.
Or just eat it straight.