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Prejean’s Famous Crawfish Enchiladas


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Rate this recipe 3.8/5 (141 Votes)


  • 1/2 cup butter
  • 1 cup diced onion
  • 1/2 cup diced bell pepper
  • 1 1/4 cups canned Rotel tomatoes
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons granulated garlic
  • 1 teaspoon chili powder
  • 1 pound crawfish tails
  • 3 cups heavy cream
  • 4 tablespoons Blonde Roux
  • 8 ounces Velveeta Cheese, shredded
  • 12 (6-inch) flour tortillas
  • 8 ounces Cheddar cheese, shredded



Step 1

In a skillet over high heat melt butter. Add onion and pepper and sauté until transparent. Add Rotel tomatoes and simmer 2 minutes. Add cayenne, black pepper, salt, garlic, and chili powder and stir well.
• Add crawfish and simmer 3 minutes. Add cream and roux. Stir continuously while bringing to a boil. Remove from heat and add Velveeta cheese. Allow to cool completely.
• Preheat oven to 400 degrees
• Fill crawfish mixture into tortillas and roll. Place in greased baking pan and top with cheddar cheese.
• Bake 7 minutes or until golden brown. Top with remaining mixture as desired.
This recipe makes 12 enchiladas - Top with Prejean’s Enchilada Sauce to complete this dish.

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