Recipe for Crab Enchiladas?

Chi-Chis seafood enchiladas
10 oz. cream of Chicken soup
1/2 cup onions; chopped
8 oz. crab (real or imitation; chopped)
1 3/4 cup Monterey Jack cheese: shredded
8 flour tortillas; 5-6 inch
1 cup milk
dash nutmeg
dash pepper
In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, the crab, and 1 cup 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 on a greased 12x 7 1/2 inch dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 min. Add a dash of hot pepper sauce to soup mix if desired.