Crawfish Enchiladas

16 ingredients
5 steps

Ingredients

  • 1/2 lb. unsalted butter
  • 1 c. onion, finely chopped
  • 1 c. green chilies, chopped
  • 3/4 c. green pepper, chopped
  • 2 3/4 tsp. salt
  • 2 3/4 tsp. white pepper
  • 1 1/2 tsp. dried oregano
  • 1/2 tsp. minced garlic
  • 1 1/2 tsp. cayenne pepper
  • 3 c. heavy cream
  • 1 c. sour cream
  • 8 c. grated Monterey Jack cheese
  • 2 lb. peeled crawfish tails
  • 2/3 c. green onions, finely chopped
  • 1/2 c. vegetable oil
  • 20 (6-inch) corn tortillas

Directions

  1. 1
    In a large skillet, melt 1 stick of butter.
  2. 2
    Add the onion, green chilies, green pepper, 1/4 teaspoon salt, 3/4 teaspoon pepper, 1/2 teaspoon cayenne pepper, 1/4 teaspoon oregano and garlic.
  3. 3
    Saute over medium heat for 10 minutes, stirring often. Stir in the cream and bring to a rapid boil, then reduce heat and simmer, uncovered, for 10 minutes, stirring constantly.
  4. 4
    Add sour cream and beat with a metal whisk until dissolved, about 3 minutes.
  5. 5
    Add 3 cups cheese and stir until melted; set aside.

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