1/2 of 8 oz. container of soft-style cream cheese with chives and onions
1/2 c. shredded Monterey Jack cheese (2 oz.)
1 tbsp. milk
1 (6 oz.) can crab meat
4 to 6 inch flour tortillas
3/4 c. mild salsa

For filling, in small saucepan combine the cream cheese, Monterey Jack cheese and milk. Cook over medium high heat for 4-5 minutes or until cheeses are melted, stirring often. Meanwhile, drain, flake, and remove the cartilage from crab meat. Then, stir the crab into the cheese mixture. Continue cooking and stirring occasionally just until heated through.

To assemble enchiladas, spoon filling down center of each tortilla and roll up. Place enchiladas, seam side down, in a large skillet and cover. Cook over medium heat for 3-5 minutes or until heated through. Meanwhile, heat salsa in small saucepan. To serve, transfer enchiladas to plates and spoon warm salsa over tops. Makes 2 servings.