Microwave Crab Enchiladas
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 (10 ounce) can cream of shrimp soup
- 1⁄2 cup onion, chopped
- 8 ounces crabmeat, chopped (real or imitation)
- 1 3⁄4 cups monterey jack cheese, shredded
- 8 (5 -6 inch) flour tortillas
- 1 cup skim milk
- 1 dash nutmeg
- 1 dash pepper
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 100 percent power for 30 to 60 seconds.
- Place 1/3 cup mixture on each tortilla and roll up.
- Place seam side down in greased 12 X 7-1/2 dish.
- Stir milk into the reserved soup mixture, pour over enchiladas.
- Microwave, covered, on high for 12 to 14 minutes.
- Sprinkle with remaining cheese.
- Let stand for 10 minutes.
- Add a dash of hot pepper sauce to soup mix if desired.
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RECIPE SUBMITTED BY
I was born and raised in the midwest and my husband is from the South. I have been married for almost 5 years now and we both enjoy food - all kinds of food! Which has not been gentle to our waist line! I am now trying to cook low calorie, but yet tasteful meals and was SO happy to find this website! I have found tons of great recipes that I'm able to revise to the low-cal version!