---------- Recipe via Meal-Master (tm) v8.05
  Categories: Crab, Mexican, Cheese, Casserole
       Yield: 1 Servings
      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