Ingredients:
1 (10 ounce) cans cream of chicken soup
1/2 cup onions, chopped
8 ounces crab, chopped ( real or imitation)
1 3/4 ounces monterey jack cheese, shredded
8 flour tortillas, 5-6 inch
1 cup milk
1 dash nutmeg
1 dash pepper
Directions:
In mixing bowl, stir together soup, onion, nutmeg and black pepper.
In another bowl, place half of the soup mixture, crab and 1 cup of the jack cheese; set aside.
Wrap the tortillas in paper towels, microwave on 100 percent power for 30 to 60 seconds.
Place 1/3 cup mixture on each tortilla and roll up.
Place seam side down in greased 12 X 7-1/2 dish.
Stir milk into the reserved soup mixture, pour over enchiladas.
Microwave, covered, on high for 12 to 14 minutes.
Sprinkle with remaining cheese.
Let stand for 10 minutes.
Add a dash of hot pepper sauce to soup mix if desired.
Servings: 8
Time preparation: 10 min.
Time total: 25 min.