Seafood Enchilada Casserole

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.

Cooking Method: Microwave

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 1302.2

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

10 ounce Cream of chicken soup
1/2 cup Onions; chopped
10 ounce Spinach; frozen, chopped
8 ounce Crab; chopped
1 3/4 cup Monterey Jack cheese; shred
8 Corn Tortillas; 5-6 inch
1 cup Milk
1/4 teaspoon Nutmeg
1/4 teaspoon Black pepper

Directions

1
In a large mixing bowl, stir together the cream of chicken soup, chopped onions, nutmeg, and black pepper until well combined.
2
Drain the frozen spinach thoroughly to remove excess water.
3
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.
4
Wrap the corn tortillas in damp paper towels and microwave on high for 30-60 seconds until pliable and warm.
5
Place approximately 1/3 cup of the crab filling onto each tortilla and roll them up tightly.
6
Place the rolled enchiladas seam-side down in a greased 12 x 7 1/2 inch microwave-safe dish.
7
Stir the milk into the remaining reserved soup mixture and pour evenly over the enchiladas.
8
Cover the dish and microwave on high for 12-14 minutes, or until the sauce is bubbly and hot.
9
Sprinkle the remaining shredded cheese over the top.
10
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.

Keywords: seafood, enchiladas, crab, casserole, mexican, spinach, cheese, monterey jack, tortillas, cream of chicken soup, easy dinner, microwave recipe, comfort food, family meal, quick recipe, rolled enchiladas, seafood casserole, cheesy crab, weeknight dinner, simple seafood

Read it online: https://www.chefs-mate.com/recipe/seafood-enchilada-casserole/