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60+ Minutes |
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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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.
| Ingredients:
10 Ounce(s) Chicken or turkey; cooked, chopped
1/2 Cup(s) Onions; chopped
10 Ounce(s) Spinach; frozen, chopped
8 Ounce(s) Crab; chopped
1 3/4 Cup(s) Chili with no beans, large
8 Corn tortillas; 5-6 inch
1 Cup(s) Green chili salsa |
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