Seafood enchilada casserole

1 servings

Ingredients

Quantity Ingredient
10 ounces Cream of chicken soup
½ cup Onions; chopped
10 ounces Spinach; frozen, chopped
8 ounces Crab; chopped
1¾ cup Monterey Jack cheese; shred
8 Corn tortillas; 5-6 inch
1 cup Milk
dash Nutmeg
dash Pepper

Directions

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 ⅓ cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7½ 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.

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