South Highland Enchiladas Recipe
Shrimp enchilada, crawfish enchilada and spinach enchilada. Served with rice and tortilla soup, black bean soup, or beans.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Enchiladas
Sides
Method
Preparation of Fillings
- 1
- 2
Prepare Crawfish
In the same skillet, add another tablespoon of olive oil. Sauté the crawfish until heated through (about 2-3 minutes). Season with salt and pepper. Remove from heat and set aside.
- 3
Sauté Spinach
Add the fresh spinach to the skillet. Sauté until wilted (about 2 minutes). Mix in chopped cilantro and set aside.
Assembling Enchiladas
- 4
Fill Tortillas
Preheat the oven to 180°C (350°F). Take a corn tortilla, place a portion of shrimp, crawfish, or spinach in the center, sprinkle with shredded cheese, and roll tightly. Place seam side down in a greased baking dish.
- 5
Add Sauce
Once all enchiladas are in the baking dish, pour the enchilada sauce evenly over the top. Sprinkle any remaining cheese over the sauce.
Baking
- 6
Serving
- 7
Prepare Sides
While the enchiladas are baking, prepare the sides: heat the tortilla soup and black bean soup on the stove, and warm the cooked rice and beans.
- 8
Plate the Dish
Serve the enchiladas hot, accompanied by a side of rice and either tortilla soup, black bean soup, or beans.
