Seafood Enchilada Casserole Recipe - Cooking Index
Seafood Enchilada Casserole Recipe - Cooking Index
| 10 oz | 284g | Cream of chicken soup |
| 1/2 cup | 31g / 1.1oz | Onions - chopped |
| 10 oz | 284g | Spinach; frozen - chopped |
| 8 oz | 227g | Crab - chopped |
| 1 3/4 cups | 255g / 9oz | Monterey Jack cheese - shred |
| 8 | Corn tortillas - 5-6 inch | |
| 1 cup | 237ml | Milk |
| 1 | Nutmeg | |
| 1 | Black 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.
Source:
Taste of Home, Dec/Jan '94, p. 64
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.