Crawfish Enchiladas Recipe
Recipe information
Make Crawfish Enchiladas in just 1h . Crawfish stuffed flour tortillas bathed in a spicy cheese sauce and topped with our Chipotle Sour Cream. Served with sides of pico de gallo and Jambalaya.
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Ingredients
Crawfish Enchiladas
Preparation
1. Prepare the Filling
In a skillet, heat olive oil over medium heat. Add diced onion, green bell pepper, and minced garlic. Sauté until vegetables are soft, about 5 minutes. Stir in the crawfish tails, cream cheese, and cajun seasoning. Mix until combined and remove from heat.
2. Make the Cheese Sauce
In a saucepan, melt 2 tablespoons of olive oil over medium heat. Whisk in the all-purpose flour and cook for 1 minute. Gradually whisk in the chicken broth and tomato sauce. Bring to a simmer, then stir in Monterey Jack cheese until melted and smooth. Season with salt and pepper to taste.
3. Assemble the Enchiladas
Preheat the oven to 350°F (175°C). Spread a thin layer of cheese sauce on the bottom of a baking dish. Take a flour tortilla, add a generous scoop of the crawfish filling, roll it up, and place seam-side down in the baking dish. Repeat with remaining tortillas.
4. Bake
Pour the remaining cheese sauce over the top of the enchiladas. Bake in the preheated oven for 20-25 minutes until bubbly and golden.
5. Make the Chipotle Sour Cream
In a small bowl, mix together sour cream and minced chipotle peppers. Adjust seasoning to taste.
6. Serve
Remove the enchiladas from the oven, let cool slightly, then serve topped with chipotle sour cream and sides of pico de gallo and Jambalaya.
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