Crawfish Enchiladas Recipe
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
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Crawfish Enchiladas
Method
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.
