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Seafood enchiladas

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Ingredients/Components

pkg - 1 oz
milk - 1 c
chopped onion - 1/2 c
dash of ground nutmeg - 1 item
dry white wine - 1/2 c
olive oil - 1 tsp
freshly grated Parmesan cheese - 2 Tbsp
chopped fresh basil - 1/4 c
freshly squeezed lemon juice - 1/4 c
freshly ground black pepper to taste - 1 item
garlic cloves, peeled and minced - 2 item
several dashes hot pepper sauce - 1 item
dried spinach angel hair pasta - 4 oz
dried semolina angel hair pasta - 4 oz
can lower sodium condensed cream of chicken soup - 1 3/4
chopped tomato 1 medium tomato - 1 c
shredded Monterey Jack cheese 7 oz
5 to 6-inch corn tortillas - 8 item

How to make seafood enchiladas:

Bring a large pot of water to a boil over high heat and maintain at a boil. Put the olive oil and garlic in a saute pan and cook over medium heat just until the garlic begins to brown. Remove the saute pan from the heat and pour in the wine. Return it to the heat. Cook for another 1 to 2 minutes until the wine has been reduced by half. Stir in the lemon juice and tomato. Remove the pan from the heat.

Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute. Drain the pasta and put it into a warm serving bowl. Add the basil, Parmesan cheese and black pepper along with the tomato mixture. Toss and serve immediately. Serves 4.

Recipe categories: Appetizers, Main dish, Shrimp.

Rating:

Average rating: 4, total votes: 7

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