Seafood Enchiladas

Name: Seafood Enchiladas
Ingredients: 1 (10 3/4 oz.) can lower sodium condensed cream of chicken soup; 1/2 c. chopped onion; several dashes hot pepper sauce; dash of ground nutmeg; 1 (10 oz.) pkg. frozen chopped spinach, drained; 1 (8 oz.) pkg. frozen crab flavored salad style fish, chopped; 1 3/4 c. shredded Monterey Jack cheese (7 oz.); 8 (5 to 6-inch) corn tortillas; 1 c. milk; 1 tsp. olive oil; 2 garlic cloves, peeled and minced; 1/2 c. dry white wine; 1/4 c. freshly squeezed lemon juice; 1 c. chopped tomato (1 medium tomato); 4 oz. dried spinach angel hair pasta; 1/4 c. chopped fresh basil; 4 oz. dried semolina angel hair pasta; 2 Tbsp. freshly grated Parmesan cheese; freshly ground black pepper to taste

19 ingredients

5 steps

Ingredients

1 (10 3/4 oz.) can lower sodium condensed cream of chicken soup
1/2 c. chopped onion
several dashes hot pepper sauce
dash of ground nutmeg
1 (10 oz.) pkg. frozen chopped spinach, drained
1 (8 oz.) pkg. frozen crab flavored salad style fish, chopped
1 3/4 c. shredded Monterey Jack cheese (7 oz.)
8 (5 to 6-inch) corn tortillas
1 c. milk
1 tsp. olive oil
2 garlic cloves, peeled and minced
1/2 c. dry white wine
1/4 c. freshly squeezed lemon juice
1 c. chopped tomato (1 medium tomato)
4 oz. dried spinach angel hair pasta
1/4 c. chopped fresh basil
4 oz. dried semolina angel hair pasta
2 Tbsp. freshly grated Parmesan cheese
freshly ground black pepper to taste

Directions

1

Bring a large pot of water to a boil over high heat and maintain at a boil.
2

Put the olive oil and garlic in a saute pan and cook over medium heat just until the garlic begins to brown. Remove the saute pan from the heat and pour in the wine.
3

Return it to the heat.
4

Cook for another 1 to 2 minutes until the wine has been reduced by half.
5

Stir in the lemon juice and tomato. Remove the pan from the heat.