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Ingredients:
10 oz cream of chicken soup
1/2 cup onions, chopped
10 oz spinach, frozen, chopped
8 oz crab, chopped
1 3/4 cup monterey jack cheese, shred
8 corn tortillas, 5-6 inch
1 cup milk
1 dash nutmeg
1 dash pepper
Instructions:
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.
Servings: 1
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. Robert Orben
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Seafood Enchilada Casserole Recipe brought to you by Mexican Recipes To-Go
