Recipes

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.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