Crawfish Enchilada con Queso Recipe

Name: Crawfish Enchilada con Queso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons lard or bacon fat; 1 teaspoon chili powder; 1 cup small diced onion; 1/4 cup small diced red pepper; 1/2 cup small diced celery; 1 tablespoon yellow corn flour; 2 cups heavy cream; 1/4 cup seafood stock; 1/4 cup grated cheddar cheese; 1/2 pound fresh crawfish tails; 1/8 cup green onions; Salt and freshly ground pepper; Vegetable oil, for softening tortillas; 4 blue corn tortillas; 1/2 cup grated Monterey Jack cheese; Salsa, for serving

Servings: persons

2 tablespoons lard or bacon fat
1 teaspoon chili powder
1 cup small diced onion
1/4 cup small diced red pepper
1/2 cup small diced celery
1 tablespoon yellow corn flour
2 cups heavy cream
1/4 cup seafood stock
1/4 cup grated cheddar cheese
1/2 pound fresh crawfish tails
1/8 cup green onions
Salt and freshly ground pepper
Vegetable oil, for softening tortillas
4 blue corn tortillas
1/2 cup grated Monterey Jack cheese
Salsa, for serving

1
1.
2
Heat oven to 350F.
3
Heat lard and chili powder in a 10-inch skillet.
4
Add onion, red pepper, and celery.
5
Cook, stirring frequently, until soft, about 5 minutes.
6
Add corn flour and stir to combine.
7
Add cream and stock.
8
Bring to a boil, and reduce heat to simmer.
9
Add cheddar cheese and stir to combine.
10
Add crawfish and green onions.
11
Season with salt and pepper.
12
2.
13
Meanwhile, heat vegetable oil in a large skillet.
14
Add tortillas, one at a time, to soften.
15
Remove to a plate lined with paper towels to drain.
16
3.
17
Place tortilla in shallow baking dish.
18
Using a slotted spoon, fill tortilla with crawfish mixture and roll to seal.
19
Repeat with remaining ingredients.
20
Pour over cream mixture.
21
Top with grated Monterey Jack.
22
Transfer to oven and cook until cheese is melted and bubbly, 15 to 20 minutes.
23
4.
24
Remove from oven.
25
Place on a rack to cool and set, about 5 minutes.
26
Serve immediately with salsa.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons lard or bacon fat, 1 teaspoon chili powder, 1 cup small diced onion, 1/4 cup small diced red pepper, and more.

Yes, Crawfish Enchilada con Queso falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crawfish Enchilada con Queso

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions