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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Rate these SEAFOOD ENCHILADAS 1 to 10. From Marina Bistro in Las Vegas
Best Crab Enchiladas | SAM THE COOKING GUY
I'm a big fan of crab and find anything made with it to be pretty darn delicious - and this recipe is no exception. With just a few ingredients you'll be an enchi king or queen in no time.
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SHRIMP ENCHILADAS / How to make / BEST ROASTED POBLANO CREAM SAUCE ❤
SHRIMP ENCHILADAS in A ROASTED POBLANO CREAM SAUCE have become more popular than ever, whether rolled in the traditional way or made casserole style they are sure to please. SHRIMP ENCILADAS are a treat and a sure way to get away from the traditional chicken or beef recipes. I make them by gently frying a corn tortilla then stuffing them in partially cooked shrimp and my delicious SALSA FRESCA with freshly grated Monterey jack cheese and then topped with my delicious ROASTED POBLANO CREAM SAUCE and more grated Monterey jack cheese on top then baked in a 375° oven for approximately 25 minutes till bubbly, you will never be dissapointed.
INGREDIENTS
1 LB.large shrimp (shelled and deveined)
5 POBLANO peppers
3 TOMATILLOS
1 serrano pepper
small bunch cilantro
1/4 small onion
2 large garlic cloves
1 Tbsp Chicken bouillon
1/4 tsp ground cumin
1/2 tsp salt (you decide)
1/2 tsp black pepper (you decide)
2 C. Chicken broth
4 Tbsp butter (divided)
1 C. heavy cream
Salsa fresca
1/2 tsp onion powder
1/2 tsp garlic powder
freshly grated Monterey jack cheese (as needed)
SALSA FRESCA
1/2 C.CHOPPED ONIONS
1/2 C. DICED TOMATOES
1/2 C. CHOPPED CILANTRO
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Seafood Enchilada Casserole ???? #multicultural #flavors fl#seafood #pescatarian #cheflife #homemade
Shrimp enchilada casserole
Spanish rice
Enchilada sauce
Organic black beans
Mozzarella cheese
Sharp Cheddar cheese
Shrimp
fire roasted green chilis
Green onions
Olives
Tortillas
Crab & Shrimp Enchiladas with Poblano Chile Sauce
How to make enchiladas.
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