Cheesy Crab Enchiladas

Name: Cheesy Crab Enchiladas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 118 milliliters shredded Colby cheese; 454 grams fresh, frozen or canned crabmeat, flaked and cartilage removed; 454 grams packages each) cream cheese, softened; 8 8-inchs flour tortillas (8 inches), warmed; 2 garlic cloves, minced; 113 grams can chopped green chilies; 4 servings Chopped green onions and tomatoes, shredded lettuce and additional sliced ripe olives, optional; 3 Tbsps milk, divided; 227 grams cups shredded Monterey Jack cheese, divided; 113 grams cans each) sliced ripe olives, drained; 1 teaspoons pepper; 1 envelope ranch salad dressing mix; 1 small red onion, diced; 0 teaspoons salt

Cheesy Crab Enchiladas might be just the main course you are searching for. This pescatarian recipe serves 4. One portion of this dish contains around 55g of protein, 79g of fat, and a total of 1208 calories. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 50 minutes. A mixture of chilies, flour tortillas, ranch salad dressing mix, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cream cheese you could follow this main course with the Cream Cheese Dessert Wedges as a dessert.

Instructions

In a large bowl, combine the cream cheese, dressing mix and 3 tablespoons milk until smooth. Set aside 3/4 cup for topping.

Ingredients you will need

Cream Cheese

Salad Dressing Mix

Milk

Equipment you will use

Bowl

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.

Ingredients you will need

Monterey Jack Cheese

Cream Cheese

Chili Pepper

Butter

Garlic

Olives

Pepper

Onion

Crab

Salt

Equipment you will use

Frying Pan

Spoon about 2/3 cup down the center of each tortilla.

Ingredients you will need

Tortilla

Roll up and place seam side down in a greased 13-in. x 9-in. baking dish.

Ingredients you will need

Roll

Equipment you will use

Baking Pan

Combine the remaining milk and reserved cream cheese mixture until blended; pour over tortillas.

Ingredients you will need

Cream Cheese

Tortilla

Milk

Sprinkle with Colby and remaining Monterey Jack. Cover and bake 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through.

Ingredients you will need

Monterey Jack Cheese

Equipment you will use

Oven

Serve with the green onions, tomatoes, lettuce and olives if desired.

Ingredients you will need

Green Onions

Tomato

Lettuce

Olives

Equipment

Ingredients

Servings:

2Tbsps

butter 118milliliters

shredded Colby cheese 454grams

fresh, frozen or canned crabmeat, flaked and cartilage removed 454grams

packages each) cream cheese, softened 88-inchs

flour tortillas (8 inches), warmed 2

garlic cloves, minced 113grams

can chopped green chilies 4servings

Chopped green onions and tomatoes, shredded lettuce and additional sliced ripe olives, optional 3Tbsps

milk, divided 227grams

cups shredded Monterey Jack cheese, divided 113grams

cans each) sliced ripe olives, drained 1teaspoons

pepper 1envelope

ranch salad dressing mix 1small

red onion, diced 0teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Thousand Islands Winery Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.