10 oz Cream of chicken soup
1/2 c Onions; chopped
10 oz Spinach; frozen, chopped
8 oz Crab; chopped
1 3/4 c Monterey Jack cheese; shred
8 Corn tortillas; 5-6 inch
1 c Milk
ds Nutmeg
ds Pepper
In a mixing bowl stir together soup, onion, nutmeg and black pepper. In
another bowl, place half of the soup mixture, drained spinach, 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. Cook,
covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let
stand for 10 minutes. Can add a dash of hot pepper sauce to soup mix if
desired.
