Seafood Enchiladas

By draingal

Ingredients

• 10 oz cream of chicken soup
• 1/2 cup onions; chopped
• 8 oz crab (real or imitation); chopped
• 1 3/4 cup Monterey Jack cheese; shredded
• 8 flour tortillas; 5-6 inch
• 1 cup milk
• dash nutmeg
• dash pepper

Preparation

Step 1

In a 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 Monterey Jack cheese; set aside. Wrap the tortillas in paper towels; microwave on 100% power for 30-60 seconds.
Place 1/3 cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12 - 14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.