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

Cheesy Crab Enchiladas Recipe

Publisher Photo
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

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.

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

Nutritional 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.

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)
MY REVIEW
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MY REVIEW
Reviewed Jul. 8, 2013

"A little too ranchy for me."

MY REVIEW
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
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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