Catch ’em & Cook ’em: Cheesy Crab Enchiladas
Ingredients:
2 (8 oz) pkg cream cheese softened
1 env. ranch salad dressing mix
1/2 C milk divided
1 sm. red onion diced
2 cloves garlic minced
2 T butter
1 lb crab meat fresh, frozen or canned
2 (2 oz) cans ripe olives sliced and drained
1 (4 oz) can chopped green chilis
1/2 tsp black pepper
1/4 tsp salt
2 C monterey jack cheese shredded and divided
8 (8 in) flour tortillas
1/2 C coolly cheese shredded
Chopped green onions, tomatoes, shredded lettuce and sliced ripe olives are optional.
How to:
1. In a mixing bowl, combine cream cheese, dressing mix, and 3 T milk until smooth. Set aside 3/4 C for topping.
2. In a skillet, saute onion and garlic in butter until tender.
3. Stir in crab, olives, chilies, pepper and salt.
4. Fold crab mixture and 1 1/2 C monterey Jack into remaining Cream Cheese mixture.
5. Spoon about 2/3 C down the center of each tortilla. Roll up and place seam side down in a greased 13 x 9 x 2 baking dish.
6. Combine the remaining milk and reserved cream cheese mixture until blended and pour over Tortillas.
7. Sprinkle with coolly and remaining monterey jack. Cover and bake 5 or 10 minutes or until heated through.
8. Serve with green onions, tomatoes, lettuce and olives if desired.
Serves 4
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or EasyRiderCharters.com. “Capt. Dick’s Seafood & Southern Country Cooking” (a new cookbook) can be ordered at www.Amazon.com. Go to Cookbooks then to Food and Wine category. Type in “Capt. Dick’s Seafood and Southern Country Cooking” and click. A picture of the cookbook, price and info for ordering will be displayed.