These creamy seafood enchiladas are a Lenten favorite. I use crab delight, which is less expensive than regular crab meat. These are seriously good!
I have always loved Mexican food.
Enchiladas to be exact.
There is something to be said about a cheesy comforting one pan meal that warms you up. It is even better when you can change a few ingredients and make it usable for Lent.
When my friend Beth Anne over at Beth Anne’s Best came up with an awesome idea to have a Lenten Linkup, I was all for it. So if you are a blogger and have a meatless meal you would like to share just add it to the link below.
Seafood Enchiladas
Ingredients:
1 can cream of shrimp soup
3/4 cup milk
1 pound imitation crab meat
2 cups Monterrey Jack Cheese
1/2 cup corn
8-10 tortillas
Directions:
Preheat oven to 350 degrees.
In a medium bowl mix soup and milk. Pour half of mixture in a 9x13 inch pan. In another medium bowl combine imitation crab meat, 1 1/2 cups of cheese and corn. Lay out tortillas on the counter and evenly distribute each tortilla with the crab meat mixture. Roll up tortillas and place in pan seam side down. Pour remaining soup mixture over and sprinkle with remaining cheese. Bake for 25 minutes or until hot and bubbly.
Peace be with you,
Veronica
An InLinkz Link-up
