Chi Chi’s Seafood Enchiladas Recipe
Ingredients:
10 oz of canned soup (cream of chicken)
1/2 c of chopped onions
8 oz of chopped crabmeat (real or imitation)
1-3/4 c of shredded cheese (Monterey Jack)
8 pcs of tortillas (flour, 5-6 inch)
1 c of milk
1/16 tsp of nutmeg
1/16 tsp of pepper
Instructions;
Combine soup, nutmeg, pepper, and onion inside a bowl; mix thoroughly. Combine one-half the mixture of soup, crabmeat, and (1 cup) shredded cheese on other bowl; mix thoroughly and set on the side. Wrap tortillas with paper towel; microwave for 30 to 60 seconds at high setting.
Place (1/3 cup) of mixture onto tortilla and roll it up. Arrange the filled tortillas on greased 12×7 inch baking dish, with seam facing down. Combine milk and saved mixture of soup; mix them well and pour onto the enchiladas. Cover and microwave for 12 to 14 mins at high setting.
Sprinkle remaining shredded cheese and let it stand, at about 10 mins.
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