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1 (10 ounces) can cream of chicken soup
1/2 cup chopped onions
8 ounces crab, chopped (real or imitation)
1 3/4 cups shredded monterey jack cheese
8 6-inch flour tortillas
1 cup milk
1 dash nutmeg
1 dash black pepper
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. Two per serving.
1/2 cup chopped onions
8 ounces crab, chopped (real or imitation)
1 3/4 cups shredded monterey jack cheese
8 6-inch flour tortillas
1 cup milk
1 dash nutmeg
1 dash black pepper
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. Two per serving.