Seafood enchilada casserole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Cream of chicken soup |
| ½ | cup | Onions; chopped |
| 10 | ounces | Spinach; frozen, chopped |
| 8 | ounces | Crab; chopped |
| 1¾ | cup | Monterey Jack cheese; shred |
| 8 | Corn tortillas; 5-6 inch | |
| 1 | cup | Milk |
| dash | Nutmeg | |
| dash | 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 ⅓ cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7½ 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.