Time 55m Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, saute 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. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese. Bake in preheated oven for 30 minutes.
Time 50m Yield 6 servings. Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan., In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat., Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese., Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.
Time 1h5m Yield 8 Number Of Ingredients 15 Steps:
Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles. In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas. Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly. In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.
Time 1h30m Yield 4 to 6 servings Number Of Ingredients 17 Steps:
Preheat a broiler. Arrange the fish on a broiler pan or baking sheet. Spray the fish with olive oil and sprinkle liberally with seafood seasoning. Broil until firm and opaque. Cool the fish and flake with a fork. Dress with the juice of the lime. In a large mixing bowl, stir to combine the softened cream cheese, sour cream, coriander and cumin. Add the chiles and 1 cup of the Jack cheese, the cilantro or parsley, fresh or dried dill, salt and pepper to taste and the halibut flakes. Spray a casserole or baking dish with olive oil. Arrange 3 to 4 spoonfuls of the filling on the edge of each tortilla and roll the enchiladas. Set into the casserole seam-side down. Pour the heavy cream over the top of the casserole, just enough to cover, and cover with the remaining Jack cheese and the grated Parm. Chill, covered, for a make-ahead meal. Bring to room temp before baking. Preheat the oven to 375 degrees F and bake the casserole brown and bubbly, 45 to 50 minutes. Top with avocado, onions and parsley or cilantro.
Time 35m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Stir shrimp, cream cheese, garlic, cilantro, and lime juice in a skillet over medium heat until cream cheese is smooth and shrimp are heated through, 5 to 7 minutes. Divide shrimp mixture evenly onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in baking dish. Pour enchilada sauce over tortillas. Bake in preheated oven until bubbly, about 20 minutes.
Time 45m Yield 8 enchiladas. Number Of Ingredients 14 Steps:
In a large skillet, cook the seafood and onion in butter over medium heat 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside., In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat. , Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Time 45m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In a bowl combine crab, shrimp, onion, 1 can of cream of chicken soup, and 1 cup of cheese. Place mixture in tortilla and roll up, place seam down in greased 9x13 pan. In another bowl combine 1 can soup, milk and tomatoes and green chilies, pour mixture over tortillas. Sprinkle remaining cheese. Bake at 350°F for 30-35 minutes. Let stand for 10 minutes. Enjoy.
Time 35m Yield 5-6 serving(s) Number Of Ingredients 10 Steps:
Combine first 6 ingredients, mix well. Place about 1/2-2/3 c filling on tortilla and roll up. Place seam side down in 9 by 13 pan. Combine 1-1/2-2 c sauce and 1 c sour cream in sauce pan on stove till warm and well blended. Spoon sauce over enchiladas, and sprinkle with cheese. Bake in 350° oven till cheese is melted and it looks bubbly, approx 20-30 minute. Garnish with sliced avocados.
