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Ingredients
- 10 ounce Cream of chicken soup
- 1/2 c. Onions, minced
- 8 ounce Crab (real or possibly imitation), minced
- 1 3/4 c. Monterey Jack cheese, shredded
- 8 x Flour tortillas, 5-6 inch
- 1 c. Lowfat milk
- 1 dsh Nutmeg
- 1 dsh Pepper
Directions
- In a 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 monterey jack cheese; set aside. Wrap the tortillas in paper towels; microwave on 100% power for 30-60 seconds.
- Place 1/3 c. mix on each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish. Stir lowfat milk into the reserved soup mix, pour over enchiladas. Microwave, covered, on high for 12-14 min. Sprinkle with the 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 1025g | |
| Calories 1325 | |
| Calories from Fat 730 | 55% |
| Total Fat 81.17g | 101% |
| Saturated Fat 45.04g | 180% |
| Trans Fat 0.0g | |
| Cholesterol 306mg | 102% |
| Sodium 4923mg | 205% |
| Potassium 1234mg | 35% |
| Total Carbs 40.61g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 18.26g | 12% |
| Protein 105.66g | 169% |
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