• 1/4 pound shrimp - peeled, deveined and coarsely chopped
• 8 ounces Colby cheese
• 1 cup half-and-half cream
• 1/2 cup sour cream
• 1/4 cup butter, melted
• 1 1/2 teaspoons dried parsley
• 1/2 teaspoon garlic salt
• 6 (10 inch) flour tortillas
Instructions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat, and stir in crabmeat 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 the rolled tortillas 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.
