Description
Time-saving, microwaving yumminess! Serve these quick enchiladas with your favorite salsa.
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Directions
In a mixing bowl, stir together the soup, onion, hot pepper sauce, nutmeg, and dash of black pepper. In another bowl, stir together half of the soup mixture, spinach, fish and 1 cup cheese; set aside. Wrap tortillas in paper towels and micro-cook for 30-60 seconds. Place 1/3 cup fish mixture on each tortilla; roll up. Place seam-side down in a greased microwave safe dish. Stir milk into reserved soup mixture and pour over enchiladas. Cook, covered on high for 12-14 minutes. Sprinkle with remaining cheese. Let stand for 10 minutes and garnish with cilantro, if desired. Serves 4.
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Ingredients
 1 ( 10 3/4 oz) can cream of chicken soup
1/2 cup chopped onion (optional)
Several dashes hot pepper sauce
Dash groud nutmeg
1 (10oz.) pkg. frozen, chopped spinach, thawed and drained
1 (8 oz.) pkg. crab-flavored-style fish, chopped
(Could also use tiny, baby shrimp...or a combination!)
1 3/4 cups shredded Monterey Jack cheese
8 corn tortillas
1 cup milk
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