Title: Seafood Enchilada Casserole
Yield: 1 servings
|10||OZ||cream of chicken soup|
|10||OZ||spinach frozen, chopped|
|1 3/4||C||monterey jack cheese shred|
|8||corn tortillas 5-6 inch|
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.