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Ingredients
- 1 can cream of chicken soup - (10 ounce)
- 1/2 c. minced onions
- 8 ounce crab (real or possibly imitation) minced
- 1 3/4 ounce shredded Monterey jack cheese
- 8 x flour tortillas - (5" to 6" dia)
- 1 c. lowfat milk
- 1 dsh nutmeg
- 1 dsh freshly-grnd black pepper
Directions
- In mixing bowl, stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mix, crab and 1 c. of the jack cheese; set aside.
- Wrap the tortillas in paper towels, microwave on 100 percent power for 30 to 60 seconds. Place 1/3 c. mix on each tortilla and roll up. Place seam-side down in greased 12- by 7 1/2-inch dish. Stir lowfat milk into the reserved soup mix, pour over enchiladas.
- Microwave, covered, on high for 12 to 14 min. Sprinkle with remaining cheese. Let stand for 10 min. Add in a dash of warm pepper sauce to soup mix if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 898g | |
| Calories 791 | |
| Calories from Fat 337 | 43% |
| Total Fat 37.55g | 47% |
| Saturated Fat 17.13g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 176mg | 59% |
| Sodium 4270mg | 178% |
| Potassium 1123mg | 32% |
| Total Carbs 41.08g | 11% |
| Dietary Fiber 1.2g | 4% |
| Sugars 17.64g | 12% |
| Protein 69.9g | 112% |
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