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1
Put cream cheese in microwave safe bowl.
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2
Soften in microwave on the defrost setting until you can stir it smooth.
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3
Add ranch dressing mix and 3 tbsp (45 ml).
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4
of milk; mix together.
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5
Set aside 3/4 cup (175 ml) of cream cheese mixture.
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6
In a saucepan melt butter.
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7
Add garlic, saute for 2 minutes.
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8
Add onion to saucepan and saute until tender.
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9
Add shredded crabmeat, green chiles, white pepper and salt to saucepan.
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10
Let heat through, stirring occasionally.
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11
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).
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12
To thin the mixture, add more milk.
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13
Spoon filling into flour tortillas, roll up and place seam-side down in a 9x13 inch baking dish.
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14
Stir 1/2 cup (125 ml) milk in to the reserved cream cheese mixture.
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15
Pour over the top of the enchiladas.
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16
Sprinkle with Colby cheese and remaining Monterey Jack cheese.
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17
Bake, covered, at 350 degrees (175 C.) for 25 minutes.
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18
Uncover and cook for an additional 5 minutes.
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19
To serve put shredded lettuce and diced tomatoes on the side (and cilantro, if you want).
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20
Sprinkle tops of enchiladas with green onion.
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21
If desired, sprinkle with more black olives.
