Seafood Enchilada(Microwave) - cooking recipe

Ingredients

1 (10 3/4 oz.) can cream of chicken soup
1 small onion, chopped
pepper (optional)
1 (10 oz.) frozen spinach, chopped and drained
1 (8 oz.) imitation crab
1 c. shredded cheese
8 corn tortillas
1 c. milk

Preparation

In mixing bowl, stir soup, onion and dash of pepper.
In another bowl, stir together half of the soup mixture, spinach, crab and cheese.
Set aside. Wrap tortillas in paper towels and microwave on High power for 30 to 60 seconds.
Place 1/3 of the crab mixture on each tortilla and roll up.
Place, seam side down, in greased 12 x 7 1/2 x 2-inch dish. Stir milk into reserved soup mixture.
Pour over enchiladas.
Cook, covered, on High 12 to 14 minutes.
Sprinkle with remaining cheese. Let stand 10 minutes. Garnish with cilantro, if desired.