Ingredients:
1 Can(s) (10 ounce) can cream of chicken soup
1/2 Cup(s) onion, chopped
8 Ounce(s) crab, chopped (real or imitation)
1 1/2 Cup(s) mexican cheese, shredded
8 flour tortillas, 5-6 inch
1 Cup(s) milk
1 Pinch(s) nutmeg
1 Pinch(s) 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 tortillas in paper towels, microwave for 30 seconds.
Place 1/3 cup mixture on each tortilla and roll up.
Place seam side down in greased 12 x 7 inch 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. |
