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Creamy Crawfish Enchiladas


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  • 1/2 stick butter
  • 1 medium onion, finely chopped
  • 4-ounce can of chopped green chiles, drained you may want to chop them finer
  • 1 pound of LA Crawfish Tails, drain fat
  • Â1/2 teaspoon of salt
  • Â1/2 teaspoon of red pepper
  • 4-ounces of Philadelphia cream cheese, cubed
  • 8 flour tortillas (8 inch fajita size)
  • 8-ounce package of shredded Cheddar/Jack cheese
  • 1 half pint of heavy whipping cream
  • Sliced jalapeno peppers



Step 1

Preheat oven to 350 degrees.
1.Lightly grease a 13 x 9 baking dish and set aside.
2.Melt butter in large skillet over medium heat.
3.Add onion and sauté for 5 minutes.
4.Add green chiles and sauté for 1 minute.
5.Add crawfish, salt, red pepper, and sauté over medium heat for 5 minutes. Stir in cream cheese, stirring constantly until melted. Let cool for 5 minutes.
6.Spoon 2 or 3 tablespoons of mixture down the center of each tortilla.
7.Roll up tortillas and place seam side down in the baking dish.
8.Sprinkle with the cheddar/jack cheese and drizzle with the whipping cream.
9.Bake for 30 minutes.

Let cool 10 minutes before serving

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Crawfish Enchiladas Crawfish Monica