Ingredients
1 onion, chopped
1 tbsp butter
250 g surimi, chopped
130 g shrimp, peeled, deveined & coarse chopped
250 g Colby cheese
6 x 28 cm flour tortillas
1 cup cream
½ cup sour cream
¼ cup butter, melted
1½ tsp dried parsley
½ tsp garlic salt
½ tsp SIDS CRAZY LEMON
Directions
Preheat oven to 175°C.
In a large frypan, sauté onions in 1 tablespoon butter until transparent. Remove the pan from heat and stir in surimi 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 baking dish.
In a saucepan over medium-low heat, combine cream, sour cream, butter, parsley, SIDS CRAZY LEMON and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas and sprinkle with remaining cheese.
Bake in oven for 30 minutes.
