Crawfish Enchiladas

Name: Crawfish Enchiladas
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon butter; 1 cup chopped green onion; 1/2 cup chopped red onion; 1/4 cup chopped red bell pepper; 1/4 cup chopped green bell pepper; 1/4 cup chopped yellow bell pepper; 1/4 cup chopped seeded jalapeno pepper; 3 garlic cloves, minced; 2 teaspoons all-purpose flour; 1 cup 1% low-fat milk; 1/2 teaspoon salt; 1/2 teaspoon dried oregano; 1/2 teaspoon chili powder; 1/2 teaspoon paprika; 1/4 teaspoon black pepper; 1 cup shredded reduced-fat sharp cheddar cheese; 1/2 cup nonfat sour cream; 2 cups cooked crawfish tail meat; 12 (6 inch) corn tortillas; 1/2 cup shredded monterey jack cheese

Submitted by ratherbeswimmin

"From Cooking Light."

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Ready In:: 50mins
Ingredients:: 20
Serves:: 6

ingredients

1 tablespoon butter
1 cup chopped green onion
¹⁄₂ cup chopped red onion
¹⁄₄ cup chopped red bell pepper
¹⁄₄ cup chopped green bell pepper
¹⁄₄ cup chopped yellow bell pepper
¹⁄₄ cup chopped seeded jalapeno pepper
3 garlic cloves, minced
2 teaspoons all-purpose flour
1 cup 1% low-fat milk
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon dried oregano
¹⁄₂ teaspoon chili powder
¹⁄₂ teaspoon paprika
¹⁄₄ teaspoon black pepper
1 cup shredded reduced-fat sharp cheddar cheese
¹⁄₂ cup nonfat sour cream
2 cups cooked crawfish tail meat
12 (6 inch) corn tortillas
¹⁄₂ cup shredded monterey jack cheese

directions

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

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Reviews

I've tried several crawfish enchilada recipes and this is the one I'm sticking with. It has all the right amounts of ingredients, all I did different was use a touch of Cayanne pepper in the seasoning. The enchiladas were delicous!

CajunMike