Cheesy Salmon Enchiladas

Lunch

Ingredients

4 servings

2 8oz Crystal Farms® Cream Cheese, Softened
1 Small envelope Ranch Salad Dressing Mix
3 Tablespoons Plus 1/4 Cup Milk
1 Small onion, diced
2 Garlic cloves, minced
2 Tablespoons Crystal Farms® Unsalted Butter
1 Can (14-3/4oz.) Salmon, drained with bones and skin removed, chopped
1 Can (4oz.) chopped green chilies
1 Can (2-1/4oz.) sliced ripe olives, drained
3 Tablespoons chopped sundried tomatoes, (patted dry of any excess oil)
1/2 Teaspoon white pepper
1/4 Teaspoon salt
2 Cups (8oz.) Crystal Farms® Shredded Asiago & Parmesan Cheese
8 Flour tortillas, (8-inches)
1/2 Cup Crystal Farms® Shredded Colby Cheese
Garnish optional:   Shredded Lettuce, Chopped Green Onions, Diced Fresh Tomato, Sliced Black Olives,

Cooking Directions

Preheat Oven To 350 degrees.

In a mixing bowl combine cream cheese, dressing mix and 3 tablespoons milk until smooth. Set aside 3/4 of a cup for topping. In a skillet, saute onion and garlic in butter until tender. Stir in salmon, chilies, olives, sundried tomatoes, pepper and salt. Remove from heat. Fold salmon mixture and 1-1/2 cups Asiago Parmesan Cheese 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 13x9x2-inch baking dish. Combine the remaining milk and reserved cream cheese mixture until blended; pour over tortillas. Sprinkle with shredded Colby Cheese and remaining Asiago & Parmesan Cheese. Cover and bake at 350 degrees for 25 minutes. Uncover and bake an additional 5 to 10 minutes. Serve on a bed of shredded lettuce with chopped green onions, tomatoes and olives if desired.