10 oz Cream of chicken soup

1/2 c Onions; chopped

10 oz Spinach; frozen, chopped

8 oz Crab; chopped

1 3/4 c Monterey Jack cheese; shred

8 Corn tortillas; 5-6 inch

1 c Milk

ds Nutmeg ds Pepper In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, drained spinach, 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. Cook, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Can add a dash of hot pepper sauce to soup mix if desired.