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Home Recipes Dishes & Beverages Enchiladas

Cheesy Crab Enchiladas

Name: Cheesy Crab Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 enchiladas.
Cuisine: North America, Mexican
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 chiles; 1/2 teaspoon pepper; 1/4 teaspoon salt; 2 cups shredded Monterey Jack cheese, divided; 8 flour tortillas (8 inches), warmed; 1/2 cup shredded Colby cheese; Optional: Chopped green onions and tomatoes, shredded lettuce and additional sliced ripe olives

3 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 30 min.

Makes

8 enchiladas

Updated: Jan. 12, 2023

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

Cheesy Crab Enchiladas Recipe photo by Taste of Home

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 chiles
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups shredded Monterey Jack cheese, divided
8 flour tortillas (8 inches), warmed
1/2 cup shredded Colby cheese
Optional: Chopped green onions and tomatoes, shredded lettuce and additional sliced ripe olives

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, chiles, 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 13x9-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.

Nutrition Facts

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

Cheesy Crab Enchiladas

Ingredients

Directions

Nutrition Facts

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