Cheesy Crab Enchiladas Recipe

4 3 8
Cheesy Crab Enchiladas Recipe
Cheesy Crab Enchiladas Recipe photo by Taste of Home
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Cheesy Crab Enchiladas Recipe

Read Reviews
4 3 8
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 or margarine
  • 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)
  • 1/2 cup shredded Colby cheese
  • Chopped green onions and tomatoes, shredded lettuce and sliced ripe olives, optional

Directions

In a mixing bowl, combine cream cheese, 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, pepper and salt. Fold crab mixture and 1-1/2 cups Monterey Jack into remaining cream cheese mixture.
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 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

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

  • 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 or margarine
  • 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)
  • 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 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, pepper and salt. Fold crab mixture and 1-1/2 cups Monterey Jack into remaining cream cheese mixture.
  2. 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 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

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Reviews forCheesy Crab Enchiladas

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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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