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Cheesy Crab Enchiladas Recipe
Cheesy Crab Enchiladas Recipe photo by Taste of Home
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Cheesy Crab Enchiladas Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 4 servings

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

Nutritional Facts

2 each: 991 calories, 58g fat (31g saturated fat), 258mg cholesterol, 2421mg sodium, 63g carbohydrate (5g sugars, 1g fiber), 55g protein.

Directions

  1. In a large bowl, combine the cream cheese, dressing mix and 3 tablespoons milk until smooth. Set aside 3/4 cup for topping.
  2. 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.
  3. 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.
  4. 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.
Originally published as Cheesy Crab Enchiladas in Taste of Home February/March 2002, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Cheesy Crab Enchiladas

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
laura70 User ID: 10385 131052
Reviewed Jul. 8, 2013

"A little too ranchy for me."

MY REVIEW
ruthwendy User ID: 4315150 204759
Reviewed Oct. 21, 2012

"Everyone loves this recipe. We have also substituted the fiesta ranch mix and added chopped langostino lobster or shrimp."

MY REVIEW
manpabrown User ID: 1979130 35662
Reviewed Oct. 11, 2009

"This is an all time family fav! we also have made with immitation crab and it is good."

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