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- Creamy ranch flavored enchiladas
Serves/Makes:4 or more
- 2 2.25 oz (63 grm). cans sliced black olives, drained
- 2 8 oz (224 grm). pkgs. cream cheese
- 1 packet Ranch Dressing mix
- 1 4 oz (112 grm). can Green Chiles, diced
- 2 cups (475 ml) Monterey Jack cheese, shredded
- 1/2 cup (125 ml) Colby cheese, shredded
- 8 or more flour tortillas
- 1 lb (.5 kg). crabmeat, flaked (can use imitation crab)
- 5 green onions (with tops), chopped
- 1/2 cup (125 ml) and 3 tbsp (45 ml). milk
- 1 small red onion, diced
- 1/2 tsp (2 ml). white pepper
- 1/4 tsp (1 ml). salt
- 2 cloves garlic, minced
- 2 tbsp (30 ml). butter
- lettuce, shredded
- tomato, diced
- green onion, chopped
- cilantro sprigs, optional
- black olives, optional
- Put cream cheese in microwave safe bowl.
- Soften in microwave on the defrost setting until you can stir it smooth.
- Add ranch dressing mix and 3 tbsp (45 ml). of milk; mix together.
- Set aside 3/4 cup (175 ml) of cream cheese mixture.
- In a saucepan melt butter.
- Add garlic, saute for 2 minutes.
- Add onion to saucepan and saute until tender.
- Add shredded crabmeat, green chiles, white pepper and salt to saucepan.
- Let heat through, stirring occasionally.
- Fold the crab mixture, black olives and 1-1/2 cups (350 ml) Monterey Jack Cheese into the cream cheese mixture (except for reserved amount).
- To thin the mixture, add more milk.
- Spoon filling into flour tortillas, roll up and place seam-side down in a 9x13 inch baking dish.
- Stir 1/2 cup (125 ml) milk in to the reserved cream cheese mixture.
- Pour over the top of the enchiladas.
- Sprinkle with Colby cheese and remaining Monterey Jack cheese.
- Bake, covered, at 350 degrees (175 C.) for 25 minutes.
- Uncover and cook for an additional 5 minutes.
- To serve put shredded lettuce and diced tomatoes on the side (and cilantro, if you want).
- Sprinkle tops of enchiladas with green onion.
- If desired, sprinkle with more black olives.
- I love the flavor of ranch, so I decided to create some new recipes that complimented the flavor well.
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