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Crawfish Enchiladas

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“From Cooking Light.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a large nonstick skillet over med-high heat.
  2. Add in green onions and the next 6 ingredients; stir/sauté 5 minutes or until tender.
  3. Sprinkle flour over vegetables; cook 1 minute, stirring constantly.
  4. Gradually add milk, stirring with a whisk.
  5. Cook over med heat for about 8 minutes or until thick, stirring constantly.
  6. Stir in salt and the next 4 ingredients.
  7. Remove from heat; let stand 3 minutes.
  8. Add in cheddar cheese and sour cream, stirring until cheese melts.
  9. Stir in the crawfish.
  10. Add 1 inch of water to a medium skillet; bring to a simmer.
  11. Dip 1 tortilla in water using tongs.
  12. Spoon 1/4 cup crawfish mixture into center of 1 tortilla; roll tightly and place in a 13x9 inch baking dish coated with cooking spray.
  13. Repeat procedure with remaining tortillas and 2 3/4 cups crawfish mixture.
  14. Spread remaining crawfish mixture over tortillas.
  15. Sprinkle with Monterey jack cheese.
  16. Cover and bake in a 325°F oven for 10 minutes or until heated thoroughly.

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