How To make Seafood Enchilada Casserole
10 oz Cream of chicken soup
1/2 c Onions; chopped
10 oz Spinach; frozen, chopped
8 oz Crab; chopped
1 3/4 c Monterey Jack cheese; shred
8 Corn tortillas; 5-6 inch
1 c Milk
ds Nutmeg ds Pepper 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 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. 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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Crab Enchiladas Recipe : Ultimate Food
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Creamy Seafood Enchiladas
These Enchiladas are flour tortillas filled with cheesy seafood goodness, topped and baked with a creamy sauce.
Recipe:
Ingredients:
Filling:
-2tbsp butter (I use Vegan Butter)
-1 Yellow Onion, Minced
-2 Garlic Cloves, Minced
-1/4 Cup Fresh Cilantro, Chopped
-1/2 tsp Cumin
-1 tsp Chili Powder
-1/4 tsp Black Powder
-1 lb Shrimp (Peeled, deveined, tail off)
-1/2 lb Imitation Crab
-1 Cup Monterey Jack Cheese
-8lg (8in) flour tortillas
Creamy Sauce
-4 tbsp Butter (I use Vegan Butter)
-2 tbsp flour
-1 Cup Milk (I use Almond Milk)
-1/2 Cup Sour Cream (I used Vegan Sour Cream)
-1/4 tsp White Pepper
-1 tsp Jalapeno, Seeded & Minced
-1/4 tsp Cumin
-1 Cup Monterey Jack Cheese
Toppings:
-1/4 Cup Cilantro, Chopped
-1 Small Roma Tomato, Diced
-1/2 Cup Monterey Jack Cheese
Directions:
1. In large Skillet melt butter over medium heat
2. Add Onion and cook 3-5min
3. Add Garlic and sauté for 1min more
4. Mix in the Crab, Shrimp, and Seasonings
5. Cook until Shrimp Turns Pink
6. Divide Filling into the 8 tortillas, roll'em up and place in your 9x13 pan seam-side down.
7. Set Aside to make sauce and preheat oven to 400F
Creamy Sauce
1. Melt Butter in saucepan over medium heat
2. Stir/ Whisk in the flour, cook for 2min
3. Add milk, sour cream, jalepeno, and seasoning. stir until sauce begins to thicken
4. Remove from heat and stir in the cheese until melted
Altogether Now:
1. Pour creamy sauce over your rolled enchiladas, Sprinkle with Cilantro and tomatoes.
2. Bake for 20min adding cheese on top the last 3min
3. You're done! Dig In!
Here's How I made the Cilantro Lime Rice:
Creamy Seafood Enchiladas Recipe
Welcome to Donielle Deoundra's Kitchen!
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How to Make Quick Shrimp Enchilada Casserole
This healthy shrimp enchilada recipe offers a taste of coastal Mexican cuisine in an easy-to-make casserole for a fast dinner.
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