| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Mexican |
Crab, Mexican, Cheese, Microwave, Casseroles |
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 |
|
ds |
Nutmeg |
|
ds |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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