Scrumptious Seafood Enchiladas

Ingredients:
10 oz Cream of Chicken soup.
1/2 cup onions, chopped
8 oz. crab meat (real or imitation).
1 3/4 c Monterey Jack Cheese, shredded.
4 large flour tortillas.
1 cup milk.
Dash nutmeg.
Dash of pepper.
Directions:
In mixing bowl; stir together soup, onion, nutmeg and pepper. In another bowl, place 1/2 of the soup mixture with crab and 1 cup of the cheese. Set aside. Warm the tortillas to make them pliable. Place 1/4 of crab soup mixture on each tortilla and roll up. Place seam side down in a greased baking dish. Choose an arrangement that lets your folded, filled, tortillas cover the bottom of the entire baking dish. Stir milk into the reserved soup mixture and pour over the enchiladas. Cover with foil. Bake at 350 for 30-40 minutes. (remove foil last 5 minutes). Let stand for 10 minutes.
Number Of Servings: 4

NOTE: You can also jazz these up a bit. As you can kind of see in the picture I added some chopped mushrooms this particular time.

These scrumptious gooey pockets of goodness will satisfy your cravings on a cold ND night. Maybe everybody has a recipe similar to this... but it is new to me. I've never cooked alot with "Cream Of" soups. ....Yeah I know.. a Minnesotan who doesn't eat cream of mushroom soup!?! That's like someone from Memphis who doesn't like BBQ...

Avis, a friend from work gave me this recipe. (Avis is the biggest ND hockey fan in the world!) She’s not literally the biggest, she is normal size. :) But her love of ND Hockey in craaaaazeee big! She even has the personalized license plates… “NDHKY”.