Crab Enchiladas

• 2 dozen corn tortillas
• 1 lb sharp cheddar cheese (shredded)
• 1 lb monterey jack cheese (shredded)
• 2 (10 ounce) canszesty tomato soup (Cambells Ranchero is good)
• 1 (16 ounce) can tomato sauce
• 1 (10 ounce) can water
• 1 lb imitation crabmeat (or whatever)
• black olives
• hot sauce

1. You will need 3 large bowls and at least 1 9"x13" baking dish.
2. Spray the baking dish with PAM.
3. In the first bowl, mix the cheeses.
4. In the second bowl, put the shredded crabmeat.
5. In the third bowl, mix the tomato soups, water, sauce and hot sauce.
6. Open the packages of tortillas and dump them all into the sauce bowl.
7. Now we get messy.
8. Take the first tortilla out of the bowl, making sure both sides are coated with sauce.
9. Place in baking dish.
10. Put some cheese then some crab in the middle and roll up.
11. Repeat this process with all the tortillas.
12. When you are finished, pour the remaining sauce over top.
13. Sprinkle on the black olives and remaining cheese.
14. Bake at 450 for 1/2 hour.
15. Let stand 5-10 minutes before serving (so the cheese dosen't run all over the place).
16. Serve with sour cream, guac, salsa, etc.
17. This will serve a very hungry family of 5 with plenty of leftovers!

corn tortillas, cheddar cheese, cheese, tomato soup, tomato sauce, water, crabmeat, black olives, hot sauce

Taken from www.food.com/recipe/crab-enchiladas-142632 (may not work)