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Seafood Enchiladas

© Allison Huller McAlister

My family enjoys the Seafood Enchiladas that are served at the Chi Chi’s chain of Mexican restaurants, so I decided one day to search for a similar recipe. I found one at Chyrel’s Recipe Box that sounded perfect. I made one small change to the original recipe, since I don’t use garlic salt. Instead of using one teaspoon of garlic salt, I use half a teaspoon each of garlic powder and salt.

The preparation for these enchiladas isn’t terribly difficult. Simply sauté chopped onion, add crabmeat and cheese, then roll in tortillas and place in a baking dish. Mix the sauce ingredients and heat for a minute or two on the stove, pour over the enchiladas in the casserole, then sprinkle more cheese on the top. That’s all there is to it. Thirty minutes in the oven and these babies are ready to be served.

And boy, are these enchiladas simply divine! They come out piping hot, all gooey and cheesy. Rich, creamy and absolutely scrumptious is how I would describe this dish. Of course, we gave this meal our highest rating of five stars. Oh, and not only are they great when they’re warm, they taste pretty darn good when they’re eaten straight from the fridge, as well.

Suggested accompaniments to this main dish are Spanish rice and fancy refried beans (that’s refried beans mixed with a cup of salsa and topped with chopped onions and shredded cheese). Corn muffins would also go well with this one.

Definitely give this one a try and let me know what your family thinks of it.

Have a good week and good eating!
Allison

Seafood Enchiladas

Makes 6-8 enchiladas

Ingredients:
2 medium onions, chopped
1-1/2 Tbsp. butter or margarine
1 lb. (16 oz.) imitation crabmeat
1 lb. (16 oz.) shredded Monterey Jack cheese, divided
2 cups half & half cream
1 cup (8 oz.) sour cream
½ cup butter or margarine, melted
1-1/2 tsp. dried parsley
½ tsp. garlic powder
½ tsp. salt
8 large flour tortillas

Preparation:
Sauté onion in butter until onions are translucent. Remove from the heat. Add imitation crabmeat. Stir in one cup of the shredded cheese. Spoon mixture down the center of each tortilla and roll up. Place rolled tortillas in a 13x9-inch baking dish that’s been sprayed with nonstick cooking spray. In a saucepan, combine half & half, sour cream, melted butter, parsley, garlic and salt. Stir until lukewarm and blended. Pour over enchiladas in baking dish. Sprinkle with remaining cheese. Bake at 350°F for 30 minutes.

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