Chi Chi's Seafood
Enchilada
INGREDIENTS:
1 (10-ounce) can cream of shrimp soup
1/2 cup onion, chopped
8 ounces or more of crab (real or imitation),
chopped
1 3/4 cups monterey jack cheese, shredded
8 (5 to 6-inch) flour tortillas
1 cup milk
dash of nutmeg
dash of pepper
1/2 cup chopped tomato
1/4 to 1/2 cup diced green onions
DIRECTIONS:
In 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 jack cheese; set aside.
Wrap the tortillas in paper towels, microwave on
HIGH for 30 to 60 seconds.
Place 1/3 cup mixture on each tortilla and roll up
tightly.
If microwaving instead of baking, then put seam
side down in greased 12 x 7 1/2-inch dish. If
baking, then place seam side down in an 11 inch
x 7 inch baking dish coated with cooking spray.
Stir milk into the reserved soup mixture. Pour
over enchiladas.
For baking: Cover (loosely with tin foil) and bake
at 350 degrees for 30 mintues. Uncover; sprinkle
with remaining cheese. Bake 5 minutes longer or
until cheese is melted. Let stand for 5 minutes.
For microwaving: Microwave, covered, on HIGH
for 12 to 14 minutes. Sprinkle with remaining
cheese. Let stand for 10 minutes.
Top with tomato and green onion. Add a dash of
hot pepper sauce to soup mix if desired.
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