Crawfish Enchiladas

By jwbrouss

Ingredients

• 1 stick butter, divided
• 1/2 cup onion, chopped
• 6 jalapeno peppers, sliced
• 1/2 bell pepper, chopped
• 1 clove garlic, minced
• 1 tsp salt
• 1-1/4 tsp white pepper
• 3/4 tsp cayenne pepper
• 1/2 tsp oregano
• 1-1/2 cup whipping cream
• 1/2 cup sour cream
• 1-1/2 cup grated Monterrey Jack cheese
• 1 pound crawfish tails
• 1/2 tsp chili powder
• 2 green onions, chopped
• 12 flat tortillas
• 2-1/2 cup Cheddar Cheese, grated

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees. melt 1/2 stick butter 7 add onions, 4 jalapeno peppers, bell pepper, garlic, salt, white pepper, cayenne pepper 7 oregano. Saute until onions wilt. Add whipping cream & simmer 10 minutes. Add sour cream and Monterrey Jack cheese, stir & simmer 5 minutes. In a separate saucepan, melt 1/2 stick. Add crawfish to cream sauce & simmer 10 minutes. Spoon a little of the crawfish sauce mixture into each tortilla & carefully roll up. Place tortillas, seam-side down, in a baking dish & pour remainder of sauce over enchiladas & bake until cheese is nice & melted & enchiladas are heated through, about 5 to 7 minutes. Remove from oven, cover with remainder of sliced jalapeno peppers.

*can substitute Monterrey Jack cheese w/jalapeno peppers for these 2 ingredients.

**can substitute shrimp for crawfish.