Seafood Enchilada
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
15 oz Imitation crab meat - whole package 2.5 cup cream of mushroom 98% fat free 5 tortilla (approx 7-8" dia) Flour Tortillas 8 oz Fit & Active Neufchâtel Cheese (Can use regular cream cheese)
Let cream cheese sit out and get soft.
Spray baking dish with pam.
Dice crab meat into small bites.
When cream cheese is soft put into bowl and stir in crab meat. *can add a little milk to make it creamier*
Once mixed together add mixture onto tortilla and fold into burrito - repeat for each tortilla.
Once dish is full with stuffed tortillas open mushroom soup and pour into same bowl used for crab mixture. Add about a little less than half a can milk and add it to bowl, mix well. (Really up to your taste when adding milk, just thins the soup up a bit)
Pour soup over tortillas.
To bake: heat oven to 350° cover dish with foil and bake until heated through, about 20 minutes. Uncover the last 5 minutes of baking.
To microwave: Just cook until heated through
Serving Size: 1 enchilada
Spray baking dish with pam.
Dice crab meat into small bites.
When cream cheese is soft put into bowl and stir in crab meat. *can add a little milk to make it creamier*
Once mixed together add mixture onto tortilla and fold into burrito - repeat for each tortilla.
Once dish is full with stuffed tortillas open mushroom soup and pour into same bowl used for crab mixture. Add about a little less than half a can milk and add it to bowl, mix well. (Really up to your taste when adding milk, just thins the soup up a bit)
Pour soup over tortillas.
To bake: heat oven to 350° cover dish with foil and bake until heated through, about 20 minutes. Uncover the last 5 minutes of baking.
To microwave: Just cook until heated through
Serving Size: 1 enchilada
Nutritional Info Amount Per Serving
- Calories: 421.3
- Total Fat: 17.1 g
- Cholesterol: 46.0 mg
- Sodium: 1,946.3 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 2.2 g
- Protein: 17.5 g
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