8 ounces real or imitation chopped crab
1¾ divided cups shredded Monterey jack cheese
8 (6′′) flour tortillas
1 cup milk
1. In a mixing bowl, stir together soup, onion, nutmeg, and pepper.
2. In another bowl, combine half of the soup mixture, crab, and 1 cup of the Monterey jack.
Set aside.
3. Wrap the tortillas in a paper towel. Microwave on high for 30–60 seconds.
4. Place 1/3 cup of the crab mixture on each tortilla.
5. Roll up and place seam-side down in a greased 12′′ × 7½′′ dish.
6. Stir milk into the reserved soup mixture, and pour over enchiladas. Microwave the dish,
covered, on high for 12–14 minutes.
7. Sprinkle with the remaining cheese. Let stand for 10 minutes.
8. Add a dash of hot pepper sauce, if desired.Chipotle Cilantro Lime Rice
Cilantro is a key herb in Mexican cooking, and this rice dish is great as a side dish or inside a
burrito.INGREDIENTS | SERVES 2–4
1 teaspoon olive oil
2/3 cup white rice
1 lime
1 cup water
½ teaspoon salt
2 teaspoons fresh cilantro
1. In a 2-quart heavy saucepan, heat oil over low heat.
2. Add rice and the juice from half of lime. Stir for 1 minute.
3. Add water and salt. Bring to a full boil.