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Cheesy Crab Enchiladas

Cheesy Crab Enchiladas
While I was in college, my roommates and I loved the taste of ranch dressing - it was our condiment of choice for almost everything. So I created these rich delectable crab enchiladas - with ranch dressing mix as my secret ingredient. -Kelly Mockler, Madison, Wisconsin
4 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 envelope ranch salad dressing mix
  • 3 tablespoons plus 1/4 cup milk, divided
  • 1 small red onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 1 pound fresh, frozen or canned crabmeat, flaked and cartilage removed
  • 2 cans (2-1/2 ounces each) sliced ripe olives, drained
  • 1 can (4 ounces) chopped green chilies
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cups (8 ounces) shredded Monterey Jack cheese, divided
  • 8 flour tortillas (8 inches), warmed
  • 1/2 cup shredded Colby cheese
  • Chopped green onions and tomatoes, shredded lettuce and additional sliced ripe olives, optional

Directions

  • In a large bowl, combine the cream cheese, dressing mix and 3
  • tablespoons milk until smooth. Set aside 3/4 cup for topping.
  • In a large skillet, saute onion and garlic in butter until tender.
  • Stir in the crab, olives, chilies, pepper and salt. Fold crab
  • mixture and 1-1/2 cups Monterey Jack into remaining cream cheese
  • mixture.
© Taste of Home 2013

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Cheesy Crab Enchiladas (continued)

Directions (continued)

  • Spoon about 2/3 cup down the center of each tortilla. Roll up and
  • place seam side down in a greased 13-in. x 9-in. baking dish.
  • Combine the remaining milk and reserved cream cheese mixture until
  • blended; pour over tortillas.
  • Sprinkle with Colby and remaining Monterey Jack. Cover and bake
  • 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until
  • heated through. Serve with the green onions, tomatoes, lettuce and
  • olives if desired. Yield: 8 enchiladas.
Nutrition Facts: 1 serving (2 each) equals 991 calories, 58 g fat (31 g saturated fat), 258 mg cholesterol, 2,421 mg sodium, 63 g carbohydrate, 1 g fiber, 55 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013