"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cheesy Crab Enchiladas Recipe

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This recipe for Cheesy Crab Enchiladas, by , is from The Huhman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Teri Huhman


2 pkg (8 oz each) cream cheese, softened
1 envelope ranch salad dressing mix
¼ cup + 3 Tbsp milk, divided
1 small red onion, diced
2 garlic cloves, minced
2 Tbsp 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
½ tsp pepper
¼ tsp salt
2 cups (8 oz) shredded Monterrey Jack, divided
8 flour tortillas (8 inches)
½ cup shredded Colby cheese
Chopped green onions and tomatoes, shredded lettuce, and sliced ripe olives (optional)

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, sauté onion and garlic in butter until tender. Stir in crab, olives, chilies, pepper and salt. Fold crab mixture and 1-1/2 cups Monterrey Jack into remaining cream cheese mixture. Spoon about 2/3 cup mixture 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 Monterrey Jack. Cover and bake 5-10 minutes longer or until heated through. Serve with green onion, tomatoes, lettuce and olives if desired.

Number Of Servings:
Number Of Servings:
8 enchiladas




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