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Enchiladas de Cangrejo
Crab Enchiladas
1 can cream of shrimp soup
3/4 soup can milk
1 pkg. small flour tortillas
1 LB cooked crab meat (sub with shrimp or combine both if desired)
4 oz. fresh button mushrooms, sliced
8 oz. Monterey Jack cheese, shredded
Paprika (for garnish; optional)
In a bowl, mix together soup concentrate and milk. Pour 1/4 of the mixture in a lightly greased casserole dish. Place crab meat down the center of tortillas, distributing evenly. Add mushroom slices. Sprinkle 1-1/2 C shredded Monterey Jack cheese over crab meat and mushrooms. Roll up tortillas; place in casserole dish. Pour remaining soup mixture over top; sprinkle with remaining cheese. Add paprika for garnish, if desired. Bake at 350-degrees F for about twenty-five minutes, or until bubbly. Serve.
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