Crawfish Enchiladas Recipe

Name: Crawfish Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 cup chopped green onion; 1/2 cup chopped red onion; 1/4 cup chopped red bell pepper; 1/4 cup chopped green bell pepper; 1/4 cup chopped yellow bell pepper; 1/4 cup chopped seeded jalapeno pepper; 3 garlic cloves, minced; 2 teaspoons all-purpose flour; 1 cup 1% low-fat milk; 1/2 teaspoon salt; 1/2 teaspoon dried oregano; 1/2 teaspoon chili powder; 1/2 teaspoon paprika; 1/4 teaspoon black pepper; 1 cup shredded reduced-fat sharp cheddar cheese; 1/2 cup nonfat sour cream; 2 cups cooked crawfish tail meat; 12 (6 inch) corn tortillas; 1/2 cup shredded monterey jack cheese

Servings: persons

1 tablespoon butter
1 cup chopped green onion
1/2 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped seeded jalapeno pepper
3 garlic cloves, minced
2 teaspoons all-purpose flour
1 cup 1% low-fat milk
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup nonfat sour cream
2 cups cooked crawfish tail meat
12 (6 inch) corn tortillas
1/2 cup shredded monterey jack cheese

1
Melt butter in a large nonstick skillet over med-high heat.
2
Add in green onions and the next 6 ingredients; stir/saute 5 minutes or until tender.
3
Sprinkle flour over vegetables; cook 1 minute, stirring constantly.
4
Gradually add milk, stirring with a whisk.
5
Cook over med heat for about 8 minutes or until thick, stirring constantly.
6
Stir in salt and the next 4 ingredients.
7
Remove from heat; let stand 3 minutes.
8
Add in cheddar cheese and sour cream, stirring until cheese melts.
9
Stir in the crawfish.
10
Add 1 inch of water to a medium skillet; bring to a simmer.
11
Dip 1 tortilla in water using tongs.
12
Spoon 1/4 cup crawfish mixture into center of 1 tortilla; roll tightly and place in a 13x9 inch baking dish coated with cooking spray.
13
Repeat procedure with remaining tortillas and 2 3/4 cups crawfish mixture.
14
Spread remaining crawfish mixture over tortillas.
15
Sprinkle with Monterey jack cheese.
16
Cover and bake in a 325u00b0F oven for 10 minutes or until heated thoroughly.

728

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 1 tablespoon butter, 1 cup chopped green onion, 1/2 cup chopped red onion, 1/4 cup chopped red bell pepper, and more.

Yes, Crawfish Enchiladas 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.

Crawfish Enchiladas

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