Food recipes
Seafood Enchiladas
Seafood Enchiladas
Ingredients:
10 ounces cream of chicken soup
1/2 cup onions; chopped
8 ounces crab (real or imitation); chopped
1 3/4 cups Monterey Jack cheese; shredded
8 flour tortillas; 5-6 inch
1 cup milk
Dash nutmeg
Dash pepper
Directions:
1. 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. Chick-Fil-A
Ingredients:
10 ounces cream of chicken soup
1/2 cup onions; chopped
8 ounces crab (real or imitation); chopped
1 3/4 cups Monterey Jack cheese; shredded
8 flour tortillas; 5-6 inch
1 cup milk
Dash nutmeg
Dash pepper
Directions:
1. 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. Chick-Fil-A
Printed from https://recipe.bluelayer.org/recipe/64137/seafood-enchiladas