Crawfish Enchiladas Recipe

ingredients

4 ounces butter
8 ounces vidalia onion, diced
6 ounces bell pepper, diced
4 ounces Rotel tomatoes with chilies, drained
4 ounces crawfish tails
1 tablespoon chili powder
1 tablespoon garlic, chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 cup heavy cream
1 ounce chicken bouillon
2 ounces blonde butter roux
5 ounces process cheese product
1/2 cup green onion tops
8 tortillas

directions

Saute onions and bell peppers in butter until tender. Add Rotel tomatoes and crawfish tails, and saute for five minutes on medium heat. Add seasoning to pot and stir.

Pour heavy cream and chicken bouillon into pot and bring to a boil. Thicken with blonde roux. Add green onions and stir.

Remove from heat and assemble by spooning crawfish, fajita strips and cheese into center of warm tortilla. Roll and place on baking pan. Brush with enchilada sauce, sprinkle with cheese and bake at 375 degrees F until golden.

nutrition data

589 calories, 35 grams fat, 55 grams carbohydrates, 16 grams protein per serving.

reviews & comments

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