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Title: Seafood Enchilada Casserole
Categories: Crab Mexican Cheese Microwave Casserole
Yield: 1 Servings
| 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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