Crawfish Enchiladas
HB-12392 · Hand-built original · Cajun
Crawfish tails simmered in a creamy green chile and cheese sauce, rolled in fajita tortillas, covered with more sauce, and baked until the cheese melts.
CajunMain courseGluten-freeEgg-freeLow-Sodium
Main ingredient: spices
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 5-2 lbs crawfish tails
- 1 small onion, diced
- 1/2 red bell pepper, diced
- 4 tbsp butter
- 1 tsp Cajun seasoning
- 1 tsp garlic and herb seasoning
- 1 tbsp minced garlic
- 2 cups heavy whipping cream
- 4 oz chopped green chilies
- 3/4 cup sour cream
- 3 cups Monterey/Colby Jack cheese, shredded
- 8–10 fajita tortillas
Method
- Melt the butter in a skillet and cook the onion and bell pepper with the Cajun and garlic and herb seasonings until the onions turn translucent, then add the garlic and cook 2 minutes more.
- Pour in the cream and green chilies and simmer 10 minutes.
- Stir in the sour cream and 2 cups of the cheese and cook 5 minutes, then add the crawfish tails and simmer 10 minutes more, seasoning to taste.
- Spoon some of the crawfish sauce into a baking dish, warm the tortillas, fill each with some of the crawfish mixture, and roll them seam-side down into the dish.
- Pour the remaining sauce over the enchiladas and sprinkle with the rest of the cheese.
- Bake at 350°F for 5 to 10 minutes, until the cheese has melted, and top the enchiladas with green onions if you like.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).