The promised Cheesy Crab Enchilada recipe

This is a pretty rich dish - but oh so YUMMY!!

2 pkgs (8 oz each) cream cheese, softened
1 envelope ranch salad dressing mix
3 T plus 1/4 cup milk, divided
1 sm red onion, diced
2 garlic cloves, minced
2 T butter
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

In a mixing bowl, combine cream cheese, dressing mix and 3 tablespoons 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.

Spoon about 2/3 cup down the center of each tortilla. Roll up and place seam down in a greased 13-in. x 9in. x 2in. baking dish. Combine the remaining milk and reserved cream cheese mixture until blended; pour over tortillas. Sprinkle with Colby and remaining Monterey Jack. Cover and bake @ 350 degrees for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Serve w/ green onions, tomatoes, lettuce and olives if desired.

I generally like to try a new recipe as is and then make some changes. The first change that I'm going to make is to put less filling in the tortillas - making more enchiladas. As stated above - it's a rich dish!! I also think I'm going to either add corn to the filling or maybe use corn tortillas. Just a thought. I did use Imitation Crab, only because the grocery store in Chandler didn't have fresh crab. We did sprinkle some Cajun seasoning on top - next time I'll add it in!

Try it - let me know how you like it!!!! Nolan did!!

Taken from The Taste of Home Classic Cookbook