Crawfish Enchiladas for Brunch

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“New Orleans Chef Eve Cohen of Axis Events prepared several special dishes for 2nd District officers sponsored by the the COPS II group during the 2009 Carnival season. This was served the second morning, and officers loved it.”
1hr 5mins

Ingredients Nutrition


  1. Heat oven to 350 degrees.
  2. Melt butter in a large saute pan over medium heat.
  3. Add the thyme and cook until the thyme is fragrant.
  4. Add green onions, garlic and peppers and saute 3 to 5 minutes.
  5. Add tomato paste and spread the paste mixture out all over the surface of the pan.
  6. Cook for another 5 to 7 minutes. Add the crawfish tails, any liquid from the crawfish bag, hot sauce, salt and pepper.
  7. Cook mixture for another 4 minutes. Remove from heat and cool completely.
  8. To the cooled crawfish mixture, add 1 cup of the shredded cheese.
  9. Add the half and half to the cracked eggs and season with remaining salt and black pepper. Butter a 13- by 9-inch baking pan and pour enough of the egg mixture into the bottom to cover, then set aside.
  10. Lay out 10 flour tortillas and evenly divide the crawfish mixture among all tortillas.
  11. Roll each tortilla tightly and place, seam side down, into the baking dish.
  12. Fill the pan with all the tortillas, cover with the remaining whisked eggs and sprinkle the top evenly with the remaining shredded cheese.
  13. Place in the middle rack of the oven and bake for 20 minutes or until the tip of a knife, inserted in the middle of pan, comes out clean.
  14. Remove from oven.
  15. Let rest for 5 minutes before serving.

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