Ingredients
2 packages (8 ounces each) cream cheese, softened1 envelope ranch salad dressing mix3 tablespoons plus 1/4 cup milk, divided1 small red onion, diced2 garlic cloves, minced2 tablespoons butter1 pound fresh, frozen or canned crabmeat, flaked and cartilage removed2 cans (2-1/2 ounces each) sliced ripe olives, drained1 can (4 ounces) chopped green chilies1/2 teaspoon pepper1/4 teaspoon salt2 cups shredded Monterey Jack cheese, divided8 flour tortillas (8 inches), warmed1/2 cup shredded Colby cheeseChopped green onions and tomatoes, shredded lettuce and additional sliced ripe olives, optional
Preparation
In a large bowl, combine the cream cheese, dressing mix and 3 tablespoons milk until smooth. Set aside 3/4 cup for topping.
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.
Spoon about 2/3 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. 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° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Serve with the green onions, tomatoes, lettuce and olives if desired.
