Delectable Crab Enchiladas

• 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

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

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Taken from online-cookbook.com/goto/cook/rpage/000D9C (may not work)