1. In a mixing bowl stir together soup, onion, nutmeg and white pepper. 2. In another bowl, place half of the soup mixture, crab, and 1 cup of the cheese, set aside. 3. Wrap the tortillas in paper towels and microwave for 30-60 seconds (until soft and slightly warm). Use fresh tortillas for best results. 4. Place 1/3 cup of the mixture on each tortilla and roll up. 5. Place seam side down in a greased 11 x 7 ich baking dish. 6. Stir milk into the reserved soup mixture, pour over the enchiladas. 7. Sprinkle with remaining cheese. 8. Bake, uncovered, at 350* for 20 minutes or until cheese is melted and sauce is slightly bubbly. 9. Let stand for 10 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
