Crab and Mushroom Enchiladas Best Dishes

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Crab and Mushroom Enchiladas

"This is a tacky, scrumptious enchilada recipe that makes use of crab and mushrooms for a unique twist on classic Mexican fare. Can be made highly spiced or mild depending on the chef's desires, and is exquisite served with refried beans and Mexican rice."

Ingredients :

1 pound imitation crabmeat, chopped
1 (10 ounce) can crimson enchilada sauce
1 (10.75 ounce) can condensed cream of mushroom soup
half of pound clean mushrooms, sliced
1 (8 ounce) package deal shredded Mexican-style cheese blend
8 (10 inch) flour tortillas

Instructions :

Prep : 15M	Cook : 8M	Ready in : 45M

Preheat oven to 375 tiers F (190 tiers C). Lightly grease a medium baking dish.
In a large bowl, blend the imitation crabmeat, red enchilada sauce, cream of mushroom soup, mushrooms, and half of the cheese. Roll an same amount of the aggregate in each tortilla. Arrange the stuffed tortillas in the organized baking dish, and cover with the enchilada sauce. Top with the remaining cheese.
Bake 20 minutes in the preheated oven, until the cheese is bubbly. Allow to take a seat approximately five mins before serving.

Notes :

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