Shrimp And Crab Enchiladas
|Green onions||3 Small, chopped|
|Fresh mushrooms||8 Ounce, sliced|
|Cooked shrimp||8 Ounce, chopped|
|Fresh crab meat||1 Pound|
|Colby cheese||8 Ounce, shredded|
|Pepper jack cheese||8 Ounce, shredded|
|10 inch flour tortillas||12|
|Butter||1⁄4 Cup (4 tbs), melted (1/2 Stick)|
|Heavy cream||2 Cup (32 tbs)|
|Sour cream||2 Cup (32 tbs)|
Saute the green onions and mushrooms in the 3 tablespoons butter in a large skillet over medium-low heat for about 5 minutes.
Remove from heat.
Stir in the shrimp and crab meat.
Set aside 1/2 cup of the Colby cheese.
Stir the remaining Colby cheese and the pepper Jack cheese into the shrimp mixture.
Season with salt, pepper and garlic.
Place a large spoonful of the shrimp mixture in the center of each tortilla.
Roll the tortillas to enclose the filling.
Arrange the rolled tortillas (enchiladas) in a 9x13 inch baking dish.
Preheat the oven to 350 degrees.
Combine the 1/4 cup butter, heavy cream and sour cream in a saucepan over low heat.
Add parsley, salt, pepper and garlic; stir until well blended.
Drizzle the cream mixture over the enchiladas.
Sprinkle with the 1/2 cup shredded Colby cheese.
Bake at 350 degrees for 30 minutes.