Recipe For Cooking Seafood Tortilla Casserole

Toaster Oven Casseroles :: Fish and Seafood Casseroles

Seafood Tortilla Casserole

2 lrg. cloves garlic, minced
1 med. onion, finely chopped
1 can cream of chicken soup
Big pin. 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, qt.ed

Preheat oven to 350 degrees F.

Combine garlic, onion and canned soup in a lrg. bowl. Add nutmeg and pepper. Divide mixture in half. Add drained spinach, crab and cheese to half of the soup in the lrg. bowl. Add milk to the other half.

Spread half of the qt.ed tortillas in the bottom of a prepared 13 x 9-in. ovenproof casserole. Spread seafood-spinach mixture evenly over tortilla layer. Top with remaining tortilla qt.s. Pour milk-soup mixture evenly over casserole. Bake, covered with foil, for 30 min. Remove foil and bake for another 5 to 10 min., until top is browned.

Variation
Substitute chicken for seafood and pepper-jack cheese for Monterey jack.