Crab Enchiladas (Real or Imitation) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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After searching several other recipes and trying some, this is my version. You can use part shrimp in this with equal success. Ingredients:
1 (10 ounce) can cream of chicken soup |
1/2 cup onion, chopped |
8 ounces crab, chopped |
1 3/4 cups monterey jack cheese, shredded |
8 corn tortillas, taco size |
1 cup milk |
1 dash of fresh grated nutmeg |
white pepper, to taste |
Directions:
1. In a mixing bowl stir together soup, onion, nutmeg and white pepper.
2. In another bowl, place half of the soup mixture, crab, and 1 cup of the cheese, set aside.
3. Wrap the tortillas in paper towels and microwave for 30-60 seconds (until soft and slightly warm). Use fresh tortillas for best results.
4. Place 1/3 cup of the mixture on each tortilla and roll up.
5. Place seam side down in a greased 11 x 7 ich baking dish.
6. Stir milk into the reserved soup mixture, pour over the enchiladas.
7. Sprinkle with remaining cheese.
8. Bake, uncovered, at 350* for 20 minutes or until cheese is melted and sauce is slightly bubbly.
9. Let stand for 10 minutes.
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