Cheesy Crab Enchiladas


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe

This really is a recipe well worth consideration. Both DH and I were so pleasantly surprised the first time I made it! He's not real big on all the seafood recipes I make during lent, so for him to make a comment of any kind on a 'seafood recipe' is high praise indeed!


Ingredients You'll Need

2 pkgs. (8 oz each) cream cheese, softened
1 envelope ranch salad dressing mix
3 Tb.. plus 1/4 cup milk, divided
1 small red onion, diced
2 garlic cloves, minced
2 Tb.. butter or margarine
1 lb. fresh, frozen or canned crab-meat, flaked and cartilage removed
2 cans (2-1/4 oz each) sliced ripe olives, drained
1 can (4 oz) chopped green chilies
1/2 tsp. pepper
1/4 tsp. salt
2 cups (8 oz) 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 Tb.. 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.


Questions, Comments & Reviews


I was hoping for a recipe that takes fresh salmon from the grocery store, or even boneless chicken. But I'll seriously try this recipe of yours, soon as I can! It sounds wonderful!


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