Seafood Enchilada Casserole

18.09.2008 | Author: Cook | Posted in Mexican
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Seafood Enchilada Casserole


Servings: 1
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
    • 

  • 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.





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