SEAFOOD ENCHILADAS
8 servings

2 med. white onions, coarsely chopped
3 garlic cloves, minced
1 7 oz. can diced green chiles
1 1/2 T. butter
1 lb. crabmeat
1 lb. tiny shrimp
1 lb. lobster meat, in chunks
1 c. walnut halves, toasted
1 12 oz. can med. pitted ripe olives, drained and halved
1 lb. Monterey Jack cheese, shredded
1 lb. cheddar cheese, shredded
veg. oil
16 flour tortillas
2 cups half and half
1 c. sour cream
1/2 c. butter, melted
1 1/2 t. dried oreagno
1 t. garlic salt

Garnish: shredded cheddar cheese
sliced pimientos
avocado slices
sliced black olives
In a large skillet, saute onions, garlic and chiles in butter til onions are transluscent. Remove from heat and add crab, lobster meat chunks, shrimps, walnuts and olives. Cook til seafood is done. Combine cheeses. Set aside 1 1/2 cups of cheese for top of casserole. Stir remaining cheese into seafood mixture.

In skillet just large enough to hold tortillas, heat 1/4 inch oil. Fry tortillas, one at a time, just long enough to soften, about 30 sec. and drain on paper towels. Fill each tortilla with seafood filling, roll up and place seam side down in large, greased 9x13 baking dish. Can be prepared in advance and refrigerated or frozen. Defrost before proceeding.

In med. sauceapan, combine half and half, sour cream, butter, oregano and garlic salt. Stirring frequently over med. heat until lukewarm and well blended. Pour over the enchiladas, sprinkle with reserved cheese. Bake at 350 for 30 mts.

Simply sensational! Cooked and shredded chicken may be substituted for the seafood.