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For the filling: Roast the chile peppers, bell peppers, onions and tomatoes on a grill or open flame until charred on the outside.
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Place in a plastic bag or on a tray and cool in the refrigerator for at least an hour.
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Pull them out of the refrigerator and reserve 1 red bell pepper, 1 red onion and 1 red tomato for the sauce.
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Remove the skin and seeds (if desired) from the rest of the peppers while being very careful to not touch your face.
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Leaving the seeds in will mean your enchiladas are much spicier.
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For milder enchiladas, leave out the habaneros altogether.
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Scrape any black char off of your red onion and the outer skin (not good eats).
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After this is done, you want to mix your peppers, onions, tomatoes and hot peppers and chop them into bite-size pieces.
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When the vegetables are chopped, add your crawfish tail meat and half your jack cheese and mix well.
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In separate mixing bowl, add the Cajun spice, garlic powder, onion powder, paprika and thyme.
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This spice mix you have created is a great blackening spice so save any extra you have.
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Some Cajun spices have more salt then others, so taste your mixture.
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It should have lots of flavor but have a nice balance of salt.
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If you find you need a little salt, add some seasoned salt or a season-all; if too salty, add a little more paprika, garlic and onion powder.
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Once you have your spices mixed together, add half of it to your crawfish mixture and taste.
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For the sauce: Add a splash of olive oil to a hot pan over medium-high heat, and then add the butter.
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Immediately add your garlic and shallots; this will cook quickly so have your cream ready to go.
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Cook for maybe a minute, stirring constantly (don't burn), and then add your heavy cream.
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Using a whisk, stir the sauce until it just starts to simmer.
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Reduce the heat to low and stir every couple of minutes.
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In a food processor, add the reserved red bell pepper, onion, tomato, Cajun spice, paprika and seasoned salt.
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Puree into a smooth consistency.
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Add this mixture to your hot cream and stir well.
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Turn the heat up to medium and simmer for 15 minutes, stirring often.
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Do not let the sauce boil over.
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(Allow the sauce to cool and then chill in the refrigerator if you want to make it ahead of time.)
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To assemble: Preheat the oven to 375 degrees F. Heat the vegetable oil in a deep frying pan to 350 degrees F.
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Using a pair of metal tongs, drop the tortillas 2 at a time into the hot oil for about 10 seconds.
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Remove from the oil and place on a plate lined with paper towels to absorb the oil.
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Allow the tortillas to cool, but don't chill them.
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While they are still slightly warm, begin spooning in the filling about one-quarter of the way down the tortillas and then roll tight.
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Using a cake pan or a deep casserole dish, place about 1/2 cup of the cream sauce in the bottom of the pan and spread evenly.
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Add each enchilada side by side until the pan is filled.
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Pour enough sauce to completely cover the top.
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Add the rest of your jack cheese and place in the oven to bake for 30 to 40 minutes.
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The cheese should be bubbling hot and just starting to brown.
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Bon Appetit!
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!
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This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
