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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 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 chilies |
1/2 teaspoon pepper |
1/4 teaspoon salt |
2 cups (8 ounces) shredded monterey jack cheese, divided |
8 flour tortillas (8 inches), warmed |
1/2 cup shredded colby cheese |
chopped green onions and tomatoes, shredded lettuce and additional sliced ripe olives, optional |
Directions:
1. In a large bowl, combine the cream cheese, dressing mix and 3 tablespoons milk until smooth. Set aside 3/4 cup for topping.
2. In a large skillet, saute onion and garlic in butter until tender. Stir in the crab, olives, chilies, pepper and salt. Fold crab mixture and 1-1/2 cups Monterey Jack into remaining cream cheese mixture.
3. 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.
4. 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. Yield: 8 enchiladas.
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