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.