Cheesy Crab Enchiladas
from “A Taste of Heaven” Living Waters Ranch
2 (8-oz.) pkgs. cream cheese, softened
1 env. ranch salad dressing mix
3 T plus 1/4 c. milk, divided
1 sm. red onion, diced
2 cloves garlic, minced
2 T butter
1 lb. fresh, frozen or canned crabmeat, flaked
2 (2.75-oz.) cans sliced ripe olives, drained
1 (4-oz.) can chopped green chilies
1/4 t. salt
1/2 t. pepper
2 c. shredded Monterey Jack cheese, divided
8 flour tortillas (8 inches)
1/2 c. shredded Colby cheese
For Garnish – chopped green onions and tomatoes, chredded lettuce, sliced
ripe olives
In a mixing bowl, combine cream cheese, ranch dressing mix and 3 tablespoons milk until smooth. Set aside 3/4 cup for topping. In a skillet saute onion and garlic in butter until tender. Stir in crab, olives, chilies, salt and pepper. Fold crab mixure and 1-1/2 cups Monterey Jack cheese into remaining cream cheese mixture. Spoon about 2/3 cup down center of each tortilla. Roll up and place seam side down in a greased 9×13 baking dish. Combine the remaining milk and reserved cream cheese mixture until blended; pour over tortillas. Sprinkle with Colby and remaining Jack cheese. Cover and bake at 350 degrees for 25 minutes. Uncover and bake 5-10 minutes longer or until heated through. Serve with green onions, tomatoes, lettuce and olives if desired. Makes 8 enchiladas.
I made this the other night for my family and it was delicious! I used “krab”, lol, that is imitation. My husband thought that it might have been good with a thin layer of enchilada sauce before the colby and jack cheese at the end. I just added a layer of salsa on top (skipping the garnish) and it was so good! We had half the pan left over and I just put in back into the oven to warm the following evening and it was just as good the second time around. We’ll definately be making it again!
