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| Seafood Enchilada Casserole Recipe |
Category: Cheese / Mexican
Rating:
N/A
Servings: 1
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Ingredients
10 oz cream of chicken soup
1/2 cup onions; chopped
10 oz spinach; frozen, chopped
8 oz crab; chopped
1 3/4 cup monterey jack cheese; shred
8 corn tortillas; 5-6 inch
1 cup milk
1 dash nutmeg
1 dash pepper
Cooking Directions:
In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, drained spinach, crab and 1 cup of the monterey jack cheese; set aside. Wrap the tortillas in paper towels; microwave on 100% power for 30-60 seconds. Place 1/3 cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup mixture, pour over enchiladas. Cook, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Can add a dash of hot pepper sauce to soup mix if desired.
mexican,cheese,casseroles,microwave
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