Seafood Enchilada Casserole
Submitted by Rhonda90402
Crab and spinach rolled in corn tortillas, smothered in creamy soup sauce and melted Monterey Jack. Quick 30-minute microwave casserole.
YIELD
4 servingsPREP
20 minCOOK
14 minREADY
45 minThis seafood twist on enchiladas ditches the traditional red sauce for a creamy, nutmeg-spiked coating that lets sweet crab shine.
Spinach adds color and nutrients, while Monterey Jack melts into gooey perfection on top.
The whole thing cooks in the microwave in under 15 minutes, making it a weeknight winner when you want something that feels special without the fuss.
Kitchen Tips
- Tortilla warmth: That 30-second microwave zap makes tortillas pliable so they roll without cracking.
- Drainage is key: Squeeze frozen spinach until it’s nearly dry or your filling will turn watery.
- Spice it up: Add a few dashes of hot sauce to the soup mixture if you like some heat with your seafood.
Ingredients
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 to 60 seconds.
Place ⅓ cup mixture on each tortilla; roll up.
Place seam side down in a greased 12 x 7½ inch dish.
Stir milk into the reserved soup mixture, pour over enchiladas.
Cook, covered, on high for 12 to 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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