Seafood Enchiladas

Ingredients

• 1 tablespoon butter
• 1 medium onion , chopped
• 0.5 pounds fresh crabmeat
• 0.25 pounds shrimp - peeled , deveined and coarsely chopped
• 8 ounces Colby cheese , shredded
• 6 flours tortillas , 10 inch

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Make the filling: Melt butter in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Remove from the heat. Stir crabmeat, shrimp, and 1/2 of the Colby cheese into the skillet.

3. 3

   Arrange a large spoonful of filling across the center of each tortilla, then roll tortillas around filling. Place enchiladas, seam-side down, into a 9x13-inch baking dish.

4. 4

   Make the sauce: Heat half-and-half, sour cream, melted butter, parsley, and garlic salt in a saucepan over medium-low heat, stirring often, until lukewarm and well blended. Pour over enchiladas, then sprinkle remaining cheese over top.

5. 5

   Bake in the preheated oven until crab and shrimp are cooked and cheese is melted, about 30 minutes.