Cajun Crawfish Enchiladas



Makes 5 large servings



2 lbs crawfish peeled
2 cups heavy cream {or milk}
1/4 cup butter
8 oz cream cheese cubed
2 cups cheddar cheese shredded {divided}
1 cup mini sweet peppers diced
1 large yellow onion diced
2 tsp Tony Chachere's {or similar Creole seasoning}
10 taco size {medium} flour tortillas
1/4 cup green onion diced {for garnish}


Preheat oven to 350 degrees.

Heat a large skillet over medium heat and add butter.
Once it is melted, add diced yellow onions and peppers and saute until softened and browned, about 10 minutes.

Add in the heavy cream and Tony Chachere's seasoning and bring to a simmer, whisking often.

Add cream cheese and stir until melted and smooth.
Now sprinkle in the crawfish tails and mix well.

Finally add 1 cup shredded cheese.

Stir and remove from heat.

Add 2-3 ladles of the crawfish filling to the bottom of a extra-large baking dish. I used 2 dishes, one 8X8 and 1 9X13.

Add a couple spoonfuls of the filling to each tortilla and roll.

Please seam side down in the baking dish{es} and repeat until all tortillas are filled.

Spread remaining filling on top of the tortillas then top with 1 cup shredded cheese.

Cover with aluminum foil and bake for 20 minutes.

Optional: remove foil and turn the broiler on and heat for an additional 2 minutes to crisp and melt the cheese more.

Sprinkle with green onions and serve with rice on the side.


Crawfish Enchiladas.jpg