Seafood Enchiladas
Source: Creme de Colorado by Junior League of Denver
Servings: 8

2 medium white onions, coarsely chopped
1 (7 ounce) can diced green chiles
1 1/2 tablespoons butter
1 pound crabmeat
1 pound tiny shrimp
1 cup walnut halves, toasted
1 (12 ounce) can medium pitted ripe olives, drained and halved
1 pound Monterey jack cheese, shredded
1 pound Cheddar cheese, shredded
vegetable oil
16 corn tortillas
2 cups half and half
1 cup sour cream
1/2 cup butter -- melted
1 1/2 teaspoons dried oregano
1 teaspoon garlic salt
Garnish
shredded Cheddar cheese
sliced pimentos
avocado slices
sliced black olives

In large skillet, saute onions and chiles in butter until onions are transparent. Remove from heat and add crab, shrimp, walnuts, and olives.

Combine cheeses. Set aside 1 1/2 cups of the cheese for top of casserole. Stir remaining cheese into seafood mixture.

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

In medium saucepan, combine half and half, sour cream, butter, oregano and garlic salt. Stir frequently over medium heat until lukewarm and well blended. Pour over enchiladas. Sprinkle enchiladas with reserved cheese.

Bake at 350 degrees for 30 minutes or until bubbly. Garnish with additional shredded cheese, pimento, avocados and olives.