by Divine Domesticity on April 10th, 2008
The super funny girls over at My Vintage Kitchen posted a while back that they were changing URLs and they weren't taking their old recipes with them. I got their permission to post some of their recipes with a link to their new site, My Vintage Kitchen (now at blogger.com). Enjoy!
Makes 6-8 servings
1 small onion finely chopped
1 tablespoon butter
1/2 pound fresh crabmeat
1/4 pound shrimp - peeled, de-veined and coarsely chopped
8 ounces Monterey Jack cheese
6 (10 inch) flour tortillas (It’s worth making your own!)
1 cup half-and-half
1/2 cup sour cream
1/4 cup butter, melted
1/2 teaspoon garlic salt
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, sauté onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
3. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese and paprika.
4. Bake in preheated oven for 30 minutes.