These are similar to the Cancun ones you get at ChiChi’s. I was hesitant about the cream of chicken soup when I first made them but it really does work. The original recipe has microwave instructions but I like them better baked in the oven. I have tried them in the crock pot for about 4-5 hours and that works too.
1 (10 oz) can cream of chicken soup (low sodium preferred) or better yet, cream of shrimp if you can find it
1/2 c. onions, chopped (I used the caramelized onions)
Dash of nutmeg
Dash of pepper
Dash of RedHot or 2 tbs green chilies (optional)
8 oz package crab (real or imitation), chopped
2 c. Monterey jack or “Mexican Blend” shredded cheese
1 c. milk
8 burrito size flour tortillas
In mixing bowl, stir together soup, onion, nutmeg, black pepper, and RedHot or chilies. Split the soup mixture evenly into two bowls. In one, add the crab and 1 cup of the shredded cheese.
Place 1/3 cup of the crab mixture on each tortilla and roll up. Place seam side down in
greased 12 x 7 1/2-inch dish.
Stir milk into the other half of the soup mixture. Pour over enchiladas. Sprinkle with remaining cheese. Bake at 350* for 30 minutes.
I have also seen this recipe with spinach and/or mushrooms added to the crab mixture.