Seafood Enchiladas - cooking recipe

Ingredients

1 onion, chopped
1 Tbsp. butter
1/2 pound fresh crab meat
1/4 pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
1 cup half-and-half
1/2 cup sour cream
1/4 cup butter, melted
1 1/2 tsp. dried parsley
1/2 tsp. garlic salt
6 (10 inch) low-carb flour tortillas

Preparation

Preheat oven to 350 degrees.
In a large skillet, saute onions in 1 Tbsp. butter until transparent.
Remove the skillet from heat, and stir in crab meat and shrimp.
Mix in 1 cup shredded cheese. Place a large spoonful of the mixture into each tortilla.
Roll the tortillas up around the mixture, and arrange in a 9x13 inch baking dish.
In saucepan, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt.
Stir until the mixture is lukewarm and blended.
Pour this sauce over the enchiladas and sprinkle with remaining cheese.
Bake in preheated oven for 30 minutes.
Makes 6 servings.