Mar 232019
 

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.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.