There are numerous Mexican restaurants where I live. Unfortunately, none of them have crawfish on their menus. The traditional Mexican spices play well with crawfish. Maybe one day I will see a dish like this locally.
1 tablespoon Butter
1 medium Onion, chopped
1 teaspoon Garlic, minced
1/2 cup Green Bell Pepper, chopped
1 (14oz can) Rotel tomatoes, drained
1 cup Tomatoes, chopped
2 tablespoons All-Purpose Flour
1 cup Half and Half
1 pound Crawfish Tails
1 teaspoon Chili Powder
4 ounces Cheese Spread
Creole Seasoning, to taste
16 (6-inch) Flour Tortillas
4 ounces shredded Cheddar Cheese
Preheat oven to 350℉.
In a large non-stick skillet over medium heat, melt butter. Sauté onions, garlic and bell pepper in butter until tender, about 5 minutes. Add both tomatoes. Stir in the flour and gradually add the half and half. Add the crawfish tails and chili powder, cooking until boiling and thickened. Reduce heat and stir int he cheese spread until melted. Season to taste. Divide the mixture (about 1/4 cup each) among the tortillas, roll and lay in a baking dish coated with non-stick spray. Pour any extra sauce on top of enchiladas. Sprinkle with cheddar cheese. Bake for 10 minutes or until heated and cheese is melted.
Good Cooking, Good Eating and Good Living!!!