Ingredients

10 oz. Cream of chicken soup
1/2 cup Onions; chopped
8 oz. Crab (real or imitation); chopped
1 3/4 cup Monterrey Jack cheese; shredded
8 Flour tortillas; 5 6 inch
1 cup Milk
dash Nutmeg
dash Pepper

Cooking Instructions

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 Monterrey 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)