Chi Chi's Seafood Enchiladas

1/2 cup onions, chopped

8 ounces crab (real or imitation), chopped

1 3/4 ounces Monterey jack cheese, shredded

8 (5 to 6-inch) flour tortillas

1 cup milk

Dash of nutmeg

Dash of pepper

In mixing bowl, stir together soup, onion, nutmeg and black pepper.

In another bowl, place half of the soup mixture, crab and 1 cup of the jack cheese; set aside.

30 to 60 seconds.

1/3 cup mixture on each tortilla and roll up. Place seam side down in greased

12 x 7 1/2-inch dish.

12 to 14 minutes. Sprinkle with remaining cheese. Let stand for 10 minutes.

Add a dash of hot pepper sauce to soup mix if desired.