Seafood Enchiladas
10 oz. Cream of chicken soup
1/2 cup Onions; chopped
8 oz. Crab (real or imitation); chopped
1 3/4 cup Monterey Jack cheese; shredded
8 Flour tortillas; 5−6 inch
1 cup Milk
dash Nutmeg
dash Pepper
In a mixing bowl stir together soup, onion, nutmeg and black pepper.
In another bowl, place half of the soup mixture, 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.
Microwave, covered, on high for 12−14 minutes.
Sprinkle with the remaining cheese.
Let stand for 10 minutes.
Add a dash of hot pepper sauce to soup mix if desired.
10 oz. Cream of chicken soup
1/2 cup Onions; chopped
8 oz. Crab (real or imitation); chopped
1 3/4 cup Monterey Jack cheese; shredded
8 Flour tortillas; 5−6 inch
1 cup Milk
dash Nutmeg
dash Pepper
In a mixing bowl stir together soup, onion, nutmeg and black pepper.
In another bowl, place half of the soup mixture, 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.
Microwave, covered, on high for 12−14 minutes.
Sprinkle with the remaining cheese.
Let stand for 10 minutes.
Add a dash of hot pepper sauce to soup mix if desired.
