Basic information

Name: Seafood enchilada casserole

Yield: 1

Categories crab, mexican, cheese, microwave, casseroles

User: matiaspalomec@gmail.com

Ingredients

 8 oz
 Crab; chopped
 8 
 Corn tortillas; 5-6 inch
 10 oz
 Cream of chicken soup
 10 oz
 Spinach; frozen, chopped
 1/2 c
 Onions; chopped
 1 3/4 c
 Monterey Jack cheese; shred
 1 c
 Milk
  dash
 Nutmeg
  dash
 Pepper

Instructions:

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.

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