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Cheesy Crab Enchiladas

2 packages (8 oz. each) of cream cheese, softened
1 envelope of ranch salad dressing
3 TBSP plus 1/4 cup of milk
1 small red onion, diced
2 garlic cloves, minced
2 TBSP butter
1 lb. fresh crabmeat, flaked
2 cans (2 1/4 oz. each) of sliced ripe olives, drained
1 can (4 oz.) chopped green chili peppers
1/2 tsp pepper
1/4 tsp salt
2 cups Monterey Jack cheese, shredded
8 flour tortillas (8 inches)
1/2 cup Colby cheese, shredded
Chopped green onions, tomatoes and shredded lettuce

Preheat oven to 325 degrees
In a mixing bowl, combine cream cheese, dressing mix and 3 TBSP of milk. Whisk until smooth and set aside 3/4 cup for topping.
In a skillet, sauté onion and garlic in butter until tender.
Stir in crab, olives, chili peppers, salt and pepper.
Fold crab mixture and 1 1/2 cups of Monterey Jack cheese into remaining cream cheese mixture.
Spoon about 2/3 cup of mixture down the center of each tortilla.
Roll up tortilla and place seam side down in a greased 13x9 inch baking dish.
Combine the remaining milk and reserved cream cheese mixture until blended. Pour over tortillas.
Sprinkle tortillas with Colby cheese and the remaining Monterey Jack cheese.
Cover and bake for 25 minutes.
Uncover and bake 5-10 minutes longer or until completely heated through.
Serve with green onions, tomatoes and lettuce if desired.
Serves 4-8.

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