Seafood Tortilla Casserole
MexicanSeafoodIntermediate45 minBy Northstar
Ingredients
Servings
4
- 2 clove garlic, minced
- 1 medium onion, finely chopped
- 10 0.8 oz can cream of chicken soup
- 0.3 tsp ground nutmeg
- 10 oz package frozen spinach, thawed and well drained
- 8 oz crab meat (not imitation) or cooked shrimp, roughly chopped
- 2 cup shredded Monterey Jack cheese
- 1 cup milk
- 14 corn tortillas corn tortillas, quartered
Instructions
- 1
Preheat oven to 350°F. Grease a 13 x 9-inch baking dish.
- 2
In a large bowl, combine garlic, onion, and cream of chicken soup. Add nutmeg and freshly ground black pepper. Divide this mixture in half.
- 3
To one half of the soup mixture, add the drained spinach, crab or shrimp, and shredded cheese. Stir well.
- 4
To the other half of the soup mixture, add the milk. Stir well.
- 5
Spread half of the quartered tortillas evenly over the bottom of the prepared baking dish.
- 6
Spread the seafood-spinach mixture evenly over the tortilla layer.
- 7
Top with the remaining tortilla quarters. Pour the milk-soup mixture evenly over the top.
- 8
Cover with foil and bake for 30 minutes. Remove foil and bake 5–10 more minutes until the top is golden brown.