I found this recipe on Recipezaar, and I haven’t tried it yet. I’d like to, but I believe this is just the kind of recipe that Marie and Calvin would not go for. And I’m not about to make a dozen enchiladas for myself. As you can tell by the list of ingredients, it’s fantastically bad for you. Replace the cheese, butter, and sour cream with reduced-fat versions if you prefer not to clog your arteries. The half-and-half is pretty much necessary for the sauce, I’m afraid.
2 medium white onions, coarsely chopped
1 (7 oz) can diced green chilies
1 1/2 tablespoons butter
1 lb crabmeat
1 lb baby shrimp
1 cup walnut halves, toasted
1 (12 oz) can medium pitted ripe olives, drained and halved
1 lb monterey jack cheese, shredded
1 lb cheddar cheese, shredded
12 corn or flour tortillas**
2 cups half-and-half
1 cup sour cream
1/2 cup butter, melted
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon garlic powder
To toast walnuts, place in a shallow baking pan. Bake at 350*F (175*C) for 15 to 20 minutes or until walnuts are lightly browned, stirring occasionally. Cool.
In large skillet, saute onions in butter until they become transparent. Remove from heat and add chilies, crab, shrimp, walnuts, and olives. Combine cheeses, reserving 1 1/2 cups of the cheese mixture for top of casserole. Stir remaining cheese into seafood mixture.
Microwave tortillas until slightly softened, 10-20 seconds. Fill each tortilla with seafood filling, roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish.
In medium saucepan, combine the half and half, sour cream, butter, oregano, salt and garlic powder, stirring constantly over medium heat until lukewarm and well blended. Remove from heat and pour sauce over enchiladas. Sprinkle enchiladas with reserved cheese.
Bake at 350*F (175*C) for 30 minutes or until bubbly. Allow to set 5 minutes before serving.
**For a gluten-free recipe, choose corn tortillas.