Seafood Enchilada Casserole Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: Cream of chicken soup,
1/2 cup: Onions, chopped
10 ounce: Spinach, frozen, chopped
8 ounce: Crab, chopped
1 3/4 cup: Monterey Jack cheese, shred
8: Corn tortillas, 5-6 inch
1 cup: Milk,
ds Nutmeg,
ds Pepper,
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.
Source from luhu.jp
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.
Source from luhu.jp