Shelly's Recipe

CHEESY CRAB ENCHILADAS

Category: Casseroles - Seafood

2 (8 oz) pkg cream cheese, room temperature
1 envelope ranch salad dressing mix
3 tbsp plus 1/4 cup milk, divided
1 small red onion, diced
2 clove garlic, minced
2 tbsp butter
1 lb crabmeat, flaked
2 (2 1/4 oz) cans sliced ripe olives, drained
1 (4 oz) can chopped green chilies
1/2 tsp pepper
1/4 tsp salt
2 cups shredded Monterey jack cheese
8 (8 inch) flour tortillas
1/2 cup shredded sharp cheddar cheese

In a mixing bowl, combine cream cheese, dressing mix and 3 tbsp 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 cheese into remaining cream cheese mixture.

Spoon about 2/3 cup down center of each tortilla. Roll up and place seam-side down in a greased 13x9 inch baking pan. Combine remaining milk with reserved cream cheese mixture until blended; pour over tortillas. Sprinkle with remaining cheeses and bake, covered, at 350, for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Serves 8