Seafood Tortilla Casserole
2 large cloves garlic, minced
1 medium onion, finely chopped
1 can cream of chicken soup
Big pinch of ground nutmeg
Freshly ground pepper to taste
1 (10 oz.) pkg. frozen spinach, thawed and drained
8 oz. crab meat (not imitation) or precooked,
peeled shrimp, roughly chopped (or a combination)
2 C. shredded Monterey jack cheese
1 C. milk
12 to 14 corn tortillas, quartered
Preheat oven to 350ºF.
Combine garlic, onion and canned soup in a large bowl. Add nutmeg and pepper.
Divide mixture in half. Add drained spinach, crab and cheese to half of the soup
in the large bowl. Add milk to the other half.
Spread half of the quartered tortillas in the bottom of a greased 13 x 9-inch
ovenproof casserole. Spread seafood-spinach mixture evenly over tortilla layer.
Top with remaining tortilla quarters. Pour milk-soup mixture evenly over
casserole. Bake, covered with foil, for 30 minutes. Remove foil and bake for
another 5 to 10 minutes, until top is browned.
Substitute chicken for seafood and pepper-jack cheese for Monterey jack.