Seafood Enchiladas

• 1 onion, chopped
• 1 tablespoon butter
• 1/2 pound fresh crabmeat( imitation works great )
• 1/4 pound shrimp - peeled, deveined and coarsely chopped (optional)
•  10 ounces Colby cheese I added Monterey jack too
• 6 (10 inch) flour tortillas
• 1 cup half-and-half cream
•   1/4 cup sour cream
• 1/4 cup butter, melted
• 1 1/2 teaspoons dried parsley
• 1/2 teaspoon garlic salt
• 1/2 cup cooking sherry or white wine

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter..(I used less then this), parsley and garlic salt and wine. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
4. Bake in preheated oven for 30 minutes. Next time I would remove the sour cream ..add more flour to base or  use lobster base but Daves allergic to it lol  ..it was good but the sour cream over powers a bit I made some sides too refried beans, cornbread and spanish rice..Enjoy