Crab Enchiladas (real Or Imitation)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 (10 ounce) can cream of chicken soup
• 1/2 cup onion, chopped
• 8 ounces crab, chopped
• 1 3/4 cups monterey jack cheese, shredded
• 8 corn tortillas, taco size
• 1 cup milk
• 1 dash of fresh grated nutmeg
• pepper, to taste

Recipe

• 1 in a mixing bowl stir together soup, onion, nutmeg and pepper.
• 2 in another bowl, place half of the soup mixture, crab, and 1 cup of the cheese, set aside.
• 3 wrap the tortillas in paper towels and microwave for 30-60 seconds (until soft and slightly warm). use fresh tortillas for best results.
• 4 place 1/3 cup of the mixture on each tortilla and roll up.
• 5 place seam side down in a greased 11 x 7 ich baking dish.
• 6 stir milk into the reserved soup mixture, pour over the enchiladas.
• 7 sprinkle with remaining cheese.
• 8 bake, uncovered, at 350* for 20 minutes or until cheese is melted and sauce is slightly bubbly.
• 9 let stand for 10 minutes.