This Seafood Enchilada Casserole is a comforting twist on traditional Mexican fare, combining the sweetness of crab meat with earthy spinach and a creamy, savory sauce. Using a base of cream of chicken soup and milk, the dish achieves a luscious, velvety texture that coats each rolled tortilla perfectly. The sharp bite of Monterey Jack cheese adds a wonderful contrast to the mild seafood. It’s an ideal weeknight dinner that feels indulgent yet comes together quickly. The addition of nutmeg and pepper elevates the flavor profile, making it a satisfying main course for family dinners or casual gatherings. Serve with a simple side salad for a complete meal.
Seafood Enchilada Casserole
Description
This Seafood Enchilada Casserole is a comforting twist on traditional Mexican fare, combining the sweetness of crab meat with earthy spinach and a creamy, savory sauce. Using a base of cream of chicken soup and milk, the dish achieves a luscious, velvety texture that coats each rolled tortilla perfectly. The sharp bite of Monterey Jack cheese adds a wonderful contrast to the mild seafood. It&# 226;ÂÂs an ideal weeknight dinner that feels indulgent yet comes together quickly. The addition of nutmeg and pepper elevates the flavor profile, making it a satisfying main course for family dinners or casual gatherings. Serve with a simple side salad for a complete meal.Ingredients
Directions
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In a large mixing bowl, stir together the cream of chicken soup, chopped onions, nutmeg, and black pepper until well combined.
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Drain the frozen spinach thoroughly to remove excess water.
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In a separate bowl, combine half of the soup mixture, the drained spinach, chopped crab, and 1 cup of the shredded Monterey Jack cheese. Set this filling aside.
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Wrap the corn tortillas in damp paper towels and microwave on high for 30-60 seconds until pliable and warm.
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Place approximately 1/3 cup of the crab filling onto each tortilla and roll them up tightly.
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Place the rolled enchiladas seam-side down in a greased 12 x 7 1/2 inch microwave-safe dish.
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Stir the milk into the remaining reserved soup mixture and pour evenly over the enchiladas.
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Cover the dish and microwave on high for 12-14 minutes, or until the sauce is bubbly and hot.
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Sprinkle the remaining shredded cheese over the top.
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Let the casserole stand for 10 minutes before serving to allow the sauce to set slightly.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1302.2kcal
- % Daily Value *
- Total Fat 48.4g75%
- Saturated Fat 12.3g62%
- Cholesterol 365.7mg122%
- Sodium 1673.7mg70%
- Total Carbohydrate 72.6g25%
- Dietary Fiber 10.0g40%
- Sugars 6.1g
- Protein 123.5g248%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you prefer a spicier kick, add a dash of hot pepper sauce or a pinch of cayenne to the soup mixture before pouring it over the enchiladas.
Ensure the spinach is very well drained; excess moisture can make the sauce watery.
You can substitute imitation crab or leftover cooked shrimp for the crab meat if desired.
If you do not have a microwave-safe dish large enough, you can assemble the enchiladas in two smaller dishes and adjust the cooking time accordingly.
For a crispier top, you can broil the casserole in the oven for 2-3 minutes after microwaving, watching closely to prevent burning.
