Cajun Crawfish Enchiladas
- Ready In:
- 45mins
- Ingredients:
- 20
- Serves:
-
15
ingredients
- 1⁄2 cup butter
- 2 cups onions
- 1 cup bell pepper
- 16 ounces cream cheese
- 1 1⁄2 teaspoons oregano leaves
- 1 teaspoon ground cumin
- 4 teaspoons Old Bay Seasoning
- 2 tablespoons parsley
- 2 teaspoons salt
- 1 teaspoon ground red pepper
- 1 cup heavy whipping cream
- 1⁄2 cup butter
- 4 lbs crawfish tails, deveined
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons garlic
- 1⁄2 cup green onion
- 30 (6 inch) flour tortillas
- 1 cup heavy whipping cream
- 16 ounces monterey jack cheese or 16 ounces Mexican blend cheese
- 2 tablespoons parsley sprigs (to garnish)
directions
- Preheat oven 325 degrees.
- In a 3-quart pot over medium high heat, melt 1/2-cup butter. Add onion and bell pepper. Cook and stir 5 minutes. Reduce heat to medium and cook an additional 5 minutes. Add cream cheese, oregano, cumin, 2 teaspoons Old Bay Seafood seasoning, Konriko Creole Seasoning, and parsley. Cook and stir 3 minutes. Add 1 cup whipping cream and cook 5 minutes. Set aside.
- In a large skillet over low-medium heat (too high heat will cause crawfish to become rubbery or hard), combine remaining ½-cup of butter and crawfish. Cook and stir 3 minutes. Add 2 teaspoons Old Bay Seafood seasoning, garlic powder and green onion. Cook an additional 2 minutes. (Drain, keeping liquid and set aside) Add to cream mixture and mix well. Spoon a portion of mixture in the center of each warm tortilla. Fold the tortilla in thirds and place seam side down in casserole dish.
- Mix liquid from crawfish with 1 cup whipping cream and cook for 3 minutes. Add remaining mixture of crawfish and stir.
- Spoon mixture over the tortilla and top with cheese.
- Bake at 325 for 10 to 15 minutes.
- Garnish with fresh parsley sprigs if desired.
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