FISH ENCHILADAS RECIPES RECIPES

Steps:

• Thinly slice onion.
• Melt 3Tbs of butter in large saucepan and let melt.
• Be careful not to burn.
• Combine chopped onion, chopped mushrooms, and chopped green chilies in saucepan.
• Let marinate on high for about 5 minutes.
• Dash veggie mixture with red and black pepper and garlic salt& salt.
• Dash the veggies with more seasoning after five minutes.
• Make sure to stir well and make sure all veggies cook evenly and are coated with butter.
• Adjust temp if needed.
• Do not let burn.
• After 5 min add 3Tbs half and half and 1Tbs of flour.
• Stir for about 1 minute.
• Remove from stove and put in bowl.
• Melt the remaining 3Tbs of butter in the same saucepan and let melt.
• Add fish and cook on high 3 minutes each side.
• Dash both sides of fish with red and black pepper, garlic salt, and salt.
• Remove from pan.
• Chop up the fish into small to med size pieces.
• Don't worry if it crumbles.
• It doesn't really matter what it looks like.
• Throw it back into the saucepan on high for another minute, and then add to veggie mixture.
• Add 1cup of cheese and stir mixture until well combined.
• Preheat oven to 350F.
• Coat bottom of large, deep baking pan with 2 cans of enchilada sauce.
• (you can buy disposable pans cheap at grocery stores-usually in bakery aisle) Warm tortilla shells for about 15 sec in microwave, dash with a little water and spoon in about 2Tbs-3Tbs of mixture into shell.
• Fold up bottom edge of tortilla and then roll tortilla away from you.
• Put in pan.
• Repeat until done or tired.
• Cover the tops of the enchiladas with the last 2 cans of sauce.
• Cover with foil.
• Cook 15 minutes.
• Uncover and sprinkle with cheese.
• Cook 15 more minutes.
• YUM!

Steps:

• 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. Shred the cheese and mix half of it into the seafood. 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 a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
• Bake in preheated oven for 30 minutes.