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; e 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.