Cheesy Crab Enchiladas
  • 2 pkgs. (8 oz each) cream cheese, softened
  • 1 envelope ranch salad dressing mix
  • 3 Tb.. plus 1/4 cup milk, divided
  • 1 small red onion, diced
  • 2 garlic cloves, minced
  • 2 Tb.. butter or margarine
  • 1 lb. fresh, frozen or canned crab-meat, flaked and cartilage removed
  • 2 cans (2-1/4 oz each) sliced ripe olives, drained
  • 1 can (4 oz) chopped green chilies
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • 2 cups (8 oz) shredded Monterey Jack cheese, divided
  • 8 flour tortillas (8 inches)
  • 1/2 cup shredded Colby cheese
  • Chopped green onions and tomatoes, shredded lettuce and sliced ripe olives, optional
  1. In a mixing bowl, combine cream cheese, dressing mix and 3 Tb.. 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, pepper and salt. Fold crab mixture and 1-1/2 cups Monterey Jack into remaining cream cheese mixture.
This really is a recipe well worth consideration. Both DH and I were so pleasantly surprised the first time I made it! He's not real big on all the seafood recipes I make during lent, so for him to make a comment of any kind on a 'seafood recipe' is high praise indeed!