Creamy Crawfish Enchiladas

Creamy Crawfish Enchiladas
Creamy Crawfish Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

Methods/steps 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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