Crab Enchiladas
Crab Enchiladas
Preparation time: 5 minutes
Microwave time: 3-5 minutes
4 oz. Soft-style chives and onion cream cheese
2 oz or ½ cup Monterey Jack shredded cheese
1 tbsp milk
1 6 oz canned crabmeat
4 6-inch round flour tortilla shells
¾ cup mild salsa
Combine the milk, monterey jack cheese and the cream cheese. Drain and flake the canned crab meat and mix it into the cheese/milk mixture. Using a spoon, make a line of filling down the center of each tortilla shell. Roll the shell and place seam side down in a microwave safe baking dish. Cover the dish with microwave safe wrap. Be sure the wrap has vent holes in it before placing into the microwave. Microwave on high for 3 minutes, and if necessary, turn the dish about a quarter turn. Continue to cook for another 2 to 3 minutes or until all enchiladas are thoroughly heated. Keep the dish covered, and place the salsa in a microwave safe dish, and heat on high for about 1 minute. Spoon salsa over enchiladas and serve.
