Thursday, May 18, 2017

Crawfish Enchiladas

Hi!  I know I haven't posted much recently, but this month has been pretty crazy. But I have been making some tasty things and I can't wait to share them with you and get back to posting. 

One of the yummy things we made recently was crawfish enchiladas. This is another one of our favorite recipes from Chef Paul Prudhomme's Louisiana Kitchen. They taste so good!

  • 1 stick unsalted butter
  • 1/2 cup finely chopped onions
  • 2 chopped jalapeños (about 1/3 cup)
    • the original recipe calls for 1/2 cup of chopped green chilis, but we prefer the taste and heat of jalapeños
  • 3/8 cup finely chopped bell pepper
  • 1 1/2 cups heavy cream
  • 1/2 cup sour cream
  • 4 cups grated Monterey Jack cheese
  • 1 pound peeled crawfish tails
  • 1/3 cup finely chopped green onions
  • 1/4 cup peanut oil
  • 10 corn tortillas
  • Seasoning Mix 1
    • 5/8 tsp salt
    • 3/8 tsp white pepper
    • 1/4 tsp cayenne
    • 1/8 tsp oregano
    • 1 minced garlic clove
  • Seasoning Mix 2
    • 3/4 tsp salt
    • 1 tsp white pepper
    • 1/2 tsp cayenne
    • 1/4 tsp oregano
In a large skillet, melt 1/2 stick of the butter. Add the onions, jalapeños, bell peppers and Seasoning Mix 1. Sauté over medium heat for 10 minutes, stirring often.

Stir in the heavy cream and bring mixture to a rapid boil; then reduce the heat and simmer uncovered for 10 minutes, stirring constantly.

Add the sour cream and stir continuously until the cream is dissolved, about 2 minutes.

Add 1 1/2 cups of the cheese and stir until melted.

In a 4-quart saucepan, melt the remaining 1/2 stick butter. Add the crawfish, green onions, and Seasoning Mix 2. Sauté over medium heat for about 6 minutes, stirring occasionally.

Add the cheese sauce to the crawfish mixture and stir well. Simmer until the flavors are well-blended, about 6-10 minutes, stirring occasionally.

In a small saucepan, heat the oil to about 325º. Hold the tortillas one at a time with metal tongs and dip each in hot oil just long enough to soften, about 30 seconds.

Drain on paper towels.

Spread a thin layer of the crawfish sauce on an ovenproof baking dish.

Spoon about 1/3 cup of the crawfish sauce and a small amount of cheese on each tortilla and roll the tortilla around the filling.

Pour the remainder of the crawfish sauce on the enchiladas.

Cover the tortillas with the remaining cheese.

Place the baking dish in the oven and bake for 350º for about 15 minutes, or until the cheese melts.

Serve immediately.

These are really good - they're one of my family's favorite meals!


  1. I don't eat fish, but that looks cheese-ly delicious!

  2. Your mom's dirty rice is to die for!

  3. WOW......that really does sound delicious - I bet you could substitute shrimp for the crawfish (no way could I get crawfish around here but shrimp YES). YUM!

    Hugs, Pam