1 (10 oz) can cream of chicken soup
1/2 cup onion, chopped
1(8 oz) bag imitation crab meat
1(8 oz.) bag small shrimp
2 cups Monterey Jack cheese, shredded
8 flour tortillas
1 cup milk
1 dash nutmeg
1 dash ground black pepper
Directions: In a mixing bowl, stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, crab, shrimp, and 1 cup of the Monterey Jack cheese, stir until combined and 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 12x7-1/2 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 minutes.
Notes: I have also substituted canned chicken for the crab meat and shrimp. Serve with a tossed salad, tortilla chips and salsa.