This recipe for Seafood Enchiladas had been staring at me from my online recipe box for quite a while now - and I was starting to get uncomfortable with it. I honestly couldn't stand it anymore, so they were the meal for the evening.
Let me start by saying that I think these were probably awesome. I couldn't hardly tell though. Migraines apparently affect taste buds. But I had terrific feedback from my parents. Considering the pan was pretty well devoured by end of dinner time - I'd say they were being honest and that I would add these to my personal files.
That particular Thursday started out just with a headache upon waking - which I'm pretty used to (at this point I was going on day 8 of daily headaches). My only defense is "take a couple Advil and hope it goes away". So I ran my Thursday morning errands and came home to do Thursday afternoon chores. I mistakenly thought the headache would get better - but when I came in at 4 to shower and change, the headache had officially been upgraded to migraine status. And by that point - I was pretty much screwed.
A visit to the doctor the following day confirmed that I am indeed, having migraines (I'm not sure if the daily headaches I've been having are migraines, but Thursday was DEFINITELY one). And migraines aren't only restricted to one day - oh no. Migraines are, at the very least, two day magical events that make me want to scream - except I don't because it hurts. Yep, I get migraine HANGOVERS. Yay me. It's super-fun.
I'm sure Mom and Dad would have understood if they showed up and I said "hey - here's a frozen pizza and a bottle of wine, I'm going to lay down". But I had already bought everything.
And I totally intended to take process pictures and final pictures, but I was too busy trying not to barf in the filling. I did snap a few though.
|Butter and Onions frying - the start of something good!|
|Chopped shrimp - not too small!|
|Baked and ready to go!|
|A closeup of the yum....|
Anyway - the enchiladas were easy and really yummy - but for an added punch I would add fresh cilantro. Oh, and the recipe says to use 6 10-inch tortillas, but I went ahead and used all 10 (but they were only 6-inch) in the package - cause I didn't really need them hanging around. And if you like really saucy enchiladas, you should double the sauce.
1 onion, chopped
1 Tbsp butter
1/2 pound fresh crabmeat
1/4 pound shrimp - peeled, deveined, and coarsely chopped
8 ounces Colby Cheese, shredded (I used Monterey Jack)
6 (10 inch) flour tortillas (I used 10 6-inch tortillas)
1 cup half-and-half cream (I used heavy cream)
1/2 cup sour cream
1/4 cup butter, melted
1 1/2 tsp dried parsley
1/2 tsp garlic salt (I used garlic powder)
- Preheat oven to 350 degrees F.
- In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp.
- Mix half the shredded cheese into the crabmeat and shrimp.
- Divide seafood and cheese mixture evenly between the tortillas. Roll the tortillas up around the filling and arrange in a 9 x 13 baking dish.
- In a saucepan over medium-low heat combine cream, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour the sauce over the rolled tortillas and sprinkle with the remaining cheese.
- Bake uncovered in the preheated oven for 30 minutes.