Seafood Enchiladas - cooking recipe

Ingredients

1 (10 3/4 oz.) can lower sodium condensed cream of chicken soup
1/2 c. chopped onion
several dashes hot pepper sauce
dash of ground nutmeg
1 (10 oz.) pkg. frozen chopped spinach, drained
1 (8 oz.) pkg. frozen crab flavored salad style fish, chopped
1 3/4 c. shredded Monterey Jack cheese (7 oz.)
8 (5 to 6-inch) corn tortillas
1 c. milk
1 tsp. olive oil
2 garlic cloves, peeled and minced
1/2 c. dry white wine
1/4 c. freshly squeezed lemon juice
1 c. chopped tomato (1 medium tomato)
4 oz. dried spinach angel hair pasta
1/4 c. chopped fresh basil
4 oz. dried semolina angel hair pasta
2 Tbsp. freshly grated Parmesan cheese
freshly ground black pepper to taste

Preparation

Bring a large pot of water to a boil over high heat and maintain at a boil.
Put the olive oil and garlic in a saute pan and cook over medium heat just until the garlic begins to brown. Remove the saute pan from the heat and pour in the wine.
Return it to the heat.
Cook for another 1 to 2 minutes until the wine has been reduced by half.
Stir in the lemon juice and tomato. Remove the pan from the heat.