• 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

Directions

  1. In a mixing bowl stir together soup, onion, nutmeg and black pepper.
  2. In another bowl, place half of the soup mixture, crab, and 1 cup of the monterey jack cheese; set aside.
  3. Wrap the tortillas in paper towels; microwave on 100% power for 30−60 seconds.
  4. Place 1/3 cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish.
  5. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12−14 minutes.
  6. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.
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