Crawfish Enchiladas


6 medium flour tortillas
1 lb. Crawfish tail meat (drain if frozen)
2 Tbsp. butter
3 cloves garlic
½ yellow onion, finely chopped
½ bell pepper, finely chopped
1 bunch green onions, chopped
½ cup sour cream
1 cup grated Monterrey jack cheese with jalapeno peppers
½  to ¾ cup bread crumbs
Tony Chachere’s Creole Seasoning Or salt and red or white pepper

Melt the butter in a skillet and saute the yellow onion until wilted.  Stir in the garlic, green onion and bell pepper and cook 2-3 minutes then stir in the crawfish. Turn off the heat and stir in the sour cream, cheese and bread crumbs (start with ½ cup and add more if too wet).  Season to taste with Tony Chachere’s or salt and pepper.

1 can chopped green chilies
1 can tomatoes, drained
1/2 cup picante sauce
1 egg
¾ cup sour cream
1 clove garlic
1 handful cilantro
1 cup whipping cream
1 handful fresh parsley
Tony Chachere’s Creole Seasoning or salt and red or white pepper to taste

1 cup grated Monterrey Jack Cheese (either plain or with jalapeno peppers)

Place all sauce ingredients in the blender and blend. Take the flour tortillas and lay them out on a work surface.  Divide the crawfish mixture equally between them, putting the filling straight down the middle of each one and roll up the tortillas. Place rolled-up tortillas seam side down side by side in a casserole dish and cover with the sauce. Top casserole with the extra cheese and bake at 350 degrees for 35 to 40 minutes.  Serves 6.

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