Chi Chi's Seafood Enchiladas

Chi Chi's Seafood Enchiladas

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