Seafood Enchiladas
Louis Kemp® Ready-to-Eat Seafood
helps you make every meal special.
INGREDIENTS:
| 2 pkgs. | (8 oz. each) Louis Kemp Crab Delights® Flakes |
| 1 can | (10.75 oz.) condensed cream of shrimp soup |
| 1 cup | half and half |
| 1 pkg. | (10 oz.) frozen broccoli spears, thawed and drained |
| 1 cup | shredded cheddar cheese |
| 1/2 cup | sliced green onions with tops |
| 12 | small tortillas |
| 1/2 cup | chopped red bell pepper |
| optional toppings: sliced ripe olives, sliced jalapeños, and chopped fresh cilantro |
In medium bowl, combine soup and half-and-half; mix well and set aside. Cut broccoli into 1/2 inch pieces. In large bowl, combine broccoli, Crab Delights, 1/2 cup cheese and green onions. Add 3/4 cup of the soup mixture; mix well.
Spoon about 1/3 cup mixture down center of each tortilla; roll up tightly and place seam side down in lightly greased 13x9 inch glass baking dish. Stir red pepper into remaining soup mixture; spoon evenly over tortillas. Cover dish tightly with foil. Bake in preheated oven at 350° F for 35 minutes or until hot. Remove foil; sprinkle with remaining cheese. Continue baking, uncovered, until cheese is melted, about 5 minutes. Top as desired.
25 minutes
Cooking Time:
40 minutes
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