Seafood enchilada casserole
Yield: 1 servings
Ingredients:
- 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
Instructions:
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.
