In a mixing bowl, stir together soup, onion, nutmeg, and black pepper. In another bowl, place half of the soup mixture, crab, and 1 cup Monterey jack cheese and set aside. Wrap the tortillas in paper towels. Microwave on high for 30-60 seconds. Place 1/3 cup mixture on each tortilla and roll up. Place seam side down in a greased 12 x 7 ½ inch dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12 to 14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes.
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