Crab Enchiladas (Real Or Imitation)

• 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
• white pepper, to taste

1. In a mixing bowl stir together soup, onion, nutmeg and white 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.

cream of chicken soup, onion, crab, cheese, corn tortillas, milk, nutmeg, white pepper

Taken from www.food.com/recipe/crab-enchiladas-real-or-imitation-468008 (may not work)