CRAB ENCHILADAS (REAL OR IMITATION)
After searching several other recipes and trying some, this is my version. You can use part shrimp in this with equal success.
Provided by CJAY8248
Categories Mexican
Time 30m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl stir together soup, onion, nutmeg and white pepper.
- In another bowl, place half of the soup mixture, crab, and 1 cup of the cheese, set aside.
- Wrap the tortillas in paper towels and microwave for 30-60 seconds (until soft and slightly warm). Use fresh tortillas for best results.
- Place 1/3 cup of the mixture on each tortilla and roll up.
- Place seam side down in a greased 11 x 7 ich baking dish.
- Stir milk into the reserved soup mixture, pour over the enchiladas.
- Sprinkle with remaining cheese.
- Bake, uncovered, at 350* for 20 minutes or until cheese is melted and sauce is slightly bubbly.
- Let stand for 10 minutes.
Nutrition Facts : Calories 448.8, Fat 23.2, SaturatedFat 12.3, Cholesterol 91.6, Sodium 982, Carbohydrate 32, Fiber 3.4, Sugar 1.9, Protein 28.6
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