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Crab Enchiladas (Real or Imitation)

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“After searching several other recipes and trying some, this is my version. You can use part shrimp in this with equal success.”
READY IN:
30mins
SERVES:
4
YIELD:
8 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl stir together soup, onion, nutmeg and white pepper.
  2. In another bowl, place half of the soup mixture, crab, and 1 cup of the cheese, set aside.
  3. Wrap the tortillas in paper towels and microwave for 30-60 seconds (until soft and slightly warm). Use fresh tortillas for best results.
  4. Place 1/3 cup of the mixture on each tortilla and roll up.
  5. Place seam side down in a greased 11 x 7 ich baking dish.
  6. Stir milk into the reserved soup mixture, pour over the enchiladas.
  7. Sprinkle with remaining cheese.
  8. Bake, uncovered, at 350* for 20 minutes or until cheese is melted and sauce is slightly bubbly.
  9. Let stand for 10 minutes.

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