Cheesy Crab Enchilada
Source of Recipe
BBR
Recipe Introduction
Posted by: hbirdy_MN
List of Ingredients
2 pkgs. (8 ozs. each) cream cheese, softened
1 envelope ranch salad dressing mix
3 Tbsps. plus 1/4 cup milk, divided
1 small red onion, diced
2 garlic cloves, minced
2 Tbsps. butter or margarine
1 lb. fresh, frozen or canned crabmeat, flaked and cartilage removed
2 cans (2-1/4 ozs. each) sliced ripe olives, drained
1 can (4 ozs.) chopped green chilies
1/2 tsp. pepper
1/4 tsp.alt
2 cups (8 ozs.) shredded Monterey Jack cheese, divided
8 flour tortillas (8 inches)
1/2 cup shredded Colby cheese
Recipe
Chopped green onions and tomatoes, shredded lettuce and sliced ripe olives, optional
In a mixing bowl, combine cream cheese, dressing mix and 3 Tbsps. 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. x 2-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 at 350 degrees 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.
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