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SEAFOOD ENCHILADAS 
2 med. white onions, coarsely chopped
1 (7 oz.) can diced green chilies
1 1/2 tbsp. butter
1 lb. crabmeat
1 lb. tiny shrimp
1 c. 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
Vegetable oil
16 corn tortillas
2 c. half and half
1 c. sour cream
1/2 c. butter, melted
1 1/2 tsp. dried oregano
1 tsp. garlic salt

Cooked, shredded chicken can be substituted for seafood.

GARNISH:

Shredded cheddar cheese
Sliced pimentos
Avocado slices
Sliced black olives

Saute onions and chilies in butter until onions are transparent. Remove from heat; add crab, shrimp, walnuts and olives. Combine cheeses. Set aside 1 1/2 cups of cheese mixture for top of casserole. Stir remaining cheese into seafood mixture.

Fry tortillas in 1/4 inch of oil, just long enough to soften, about 30 seconds. Drain on paper towels. Fill each tortilla with seafood mixture, roll up and place seam-side down in large greased baking dish. Can be prepared in advance and refrigerate or frozen at this point.

In medium saucepan, combine half and half, sour cream, butter, oregano and garlic salt. Stir frequently over medium heat until lukewarm and blended. Pour over enchiladas. Sprinkle with reserved cheese mixture. Bake at 350 degrees for 30 minutes or until bubbly. Pass garnishes.

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