My Recipes

Title: Seafood Enchilada Casserole

User: nnss

Yield: 1 servings

Categories: mexican, casseroles, cheese, crab, microwave

amount unit name
10 OZ cream of chicken soup
1/2 C onions chopped
10 OZ spinach frozen, chopped
8 OZ crab chopped
1 3/4 C monterey jack cheese shred
8 corn tortillas 5-6 inch
1 C milk
ds nutmeg
ds pepper


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.