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Results 1 - 10 of 12 for enchiladas seafood
Melt butter in a 2-quart ... sauce over the enchiladas. Top with remaining Monterey ... Sprinkle with paprika before serving. Makes 10 enchiladas.
OPTIONAL GARNISHES: Shredded lettuce, chopped tomato, sliced ripe olives, dairy sour cream. Combine 1/2 cup of the picante sauce and cream ...
Mix together soup and milk. Pour 1/4 of mixture in bottom of 9 x 13 inch pan. Lay out tortillas on counter. Evenly distribute crab pieces ...
Combine taco sauce and sour ... each with cheese, seafood and remaining green onion. Spoon ... the olives. 8 servings. 290 calories per serving.
Drain tuna. Combine with 1 ... and cumin. Warm enchilada sauce. Pour 1/2 cup sauce ... remaining sauce over enchiladas. Top with remaining cheese. ... longer. Makes 4 servings.
In bowl, stir together soup, ... mixture. Pour over enchiladas. Cover, bake in 400 ... with remaining cheese. Let stand 40 minutes. 510 calories.
Combine soup and milk, set aside. Combine fish, broccoli, 1/2 cup cheese, and 1/2 cup onions. Stir in 3/4 of the soup mixture. Fill ...
Melt butter in a skillet. Sauté onions for 2 to 3 minutes or until translucent. Add crab meat and chilies. Heat thoroughly. In a separate ...
In small mixing bowl, combine ... Top with cheese, seafood and remaining green onion. Spoon ... 350°F for 12-15 minutes or until lightly golden.
Cooked, shredded chicken can be substituted for seafood. Saute onions and chilies ... blended. Pour over enchiladas. Sprinkle with reserved cheese ... until bubbly. Pass garnishes.
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