Crab Enchiliadas

Ingredients

• 1 (10 ounce) can cream of shrimp soup
• 1/2 cup onion, chopped
• 8 ounces crabmeat, chopped (real or imitation)
• 1 3/4 ounces monterey jack cheese, shredded
• 8 (5-6 inch)  flour tortillas
• 1 cup skim milk
• 1 dash nutmeg
• 1 dash pepper

Directions

1. 1

   In mixing bowl, stir together soup, onion, nutmeg and black pepper.

2. 2

   In another bowl, place half of the soup mixture, crab and 1 cup of the jack cheese; set aside.

3. 3

   Wrap the tortillas in paper towels, microwave on 100 percent power for 30 to 60 seconds.

4. 4

   Place 1/3 cup mixture on each tortilla and roll up.

5. 5

   Place seam side down in greased 12 X 7-1/2 dish.

6. 6

   Stir milk into the reserved soup mixture, pour over enchiladas.

7. 7

   Microwave, covered, on high for 12 to 14 minutes.

8. 8

   Sprinkle with remaining cheese.

9. 9

   Let stand for 10 minutes.

10. 10

    Add a dash of hot pepper sauce to soup mix if desired.