Seafood Enchiladas

10 oz. Cream of chicken soup
1/2 cup Onion, chopped
8 oz. Crab, chopped (real or imitation)
1 3/4 cups Monterey jack cheese, shredded
8 Flour tortillas, 5-6 inch
1 cup Milk
1 dash Nutmeg
1 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 cheese, set aside.
Wrap the tortillas in paper towels, microwave at 100% for 30 to 60 seconds.
Place 1/3 cup mixture on each tortilla, roll up.
Place seam side down in a greased 7 ½ x 12 inch dish.
Stir milk into the reserved soup mixture and pour over enchiladas.
Microwave, covered on high for 12 to 14 minutes.
Sprinkle with the remaining cheese. Let stand for 10 minutes.
Add a dash of hot pepper sauce to soup mix if desired.

This recipe is submitted in Loving Memory of Autumn Harrisson.

Phyllis Kirby         


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