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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (321g) Recipe makes 12 servings |
||
| Calories 699 | ||
| Calories from Fat 474 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 52.7g | 81% | |
| Saturated Fat 27.6g | 138% | |
| Monounsaturated Fat 15.2g | ||
| Polyunsaturated Fat 6.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 210mg | 70% | |
| Sodium 1592mg | 66% | |
| Potassium 447mg | 12% | |
| Total Carbohydrate 20.1g | 6% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 2.3g | ||
| Protein 38.9g | 77% | |
Ingredients
- 2 medium white onions, coarsely chopped
- 1 (7 ounce) can diced green chilies
- 1 1/2 tablespoons butter
- 1 lb crabmeat, picked over for cartilage
- 1 lb baby shrimp
- 1 cup walnut halves, toasted
- 1 (12 ounce) can medium pitted ripe olives, drained and halved
- 1 lb monterey jack cheese, shredded
- 1 lb cheddar cheese, shredded
- vegetable oil (for frying)
- 12 corn tortillas
- 2 cups half-and-half
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 1/2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
Directions
1
To toast walnuts, place in a shallow baking pan.2
Bake at 350*F (175*C) for 15 to 20 minutes or until walnuts are lightly browned, stirring occasionally.3
Cool.4
In large skillet, saute onions in butter until they become transparent.5
Remove from heat and add chilies, crab, shrimp, walnuts, and olives.6
Combine cheeses, reserving 1 1/2 cups of the cheese mixture for top of casserole.7
Stir remaining cheese into seafood mixture.8
In medium skillet, heat 1/4 inch oil.9
Fry tortillas, one a time, just long enough to soften, about 30 seconds.10
Drain on paper towels.11
Fill each tortilla with seafood filling, roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish.12
In medium saucepan, combine the half and half, sour cream, butter, oregano, salt and garlic powder, stirring constantly over medium heat until lukewarm and well blended.13
Remove from heat and pour sauce over enchiladas.14
Sprinkle enchiladas with reserved cheese.15
Bake at 350*F (175*C) for 30 minutes or until bubbly.16
Allow to set 5 minutes before serving.
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- Course > Main Dish
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > To Go... > Potluck
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Cookin Kathie
On Jan 10, 2008
I made this Seafood Enchillada Recipe last night that received rave reviews. I loved Chi Chi's Cancun and it was suggested that this was the same or better. I did something REALLY wrong to it. The sauce curdled badly and made the enchilladas soggy. It ruined the whole appeal of the food. The recipe made 8 enchilladas and my family only ate three of them because of the lumpy sauce. I rescued the other 5 and need to find a good cheesy sauce to put over them so all that seafood does not go to waste. My husband doesn't really ever want to see them again if I can't fix them into something edible. I was thinking would Campbells' Nacho Cheese Soup or another Condensed Soup doctored up work?
From: Kohtzy
On Sep 14, 2007
Yum, Yum, Yum!!! I can't say enough how wonderful these were! It was just for my DH and I, so we halved the recipe. This was the perfect size for us, as we had enough for dinner and leftovers for another meal. The only changes we made was to leave out the walnuts and use imitation crab. We served it with a nice chardonnay and they went together perfectly. This recipe is one we will make again and again! Thanks 1steve!
From: papergoddess
On Dec 15, 2002
These were excellent, and very easy to make. I used canned crab and flour tortillas (personal preference). My grocery was out of fresh cilantro, but I'd use it if I could get it. However, this made two 13x9 inch pans, and I had to double the sauce. Next time I'll make half the filling recipe.
From: ratherbeswimmin'
On May 11, 2003
Whoo-Hoo-Hooooo!!! These enchiladas were divine. Thanks 1Steve. The only alteration was to use flour tortillas and I warmed them with a quick spin in the microwave. The filling was good and I loved the crunch of the toasted walnuts. The sauce was very rich and creamy--just as expected. Lots of cheese, too, which we adore. Thanks for sharing this 10-star winner.
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