Crawfish Enchiladas

Name: Crawfish Enchiladas
Ingredients: 2 1/2 cups water; 14 1/2 ounces diced tomatoes; 1 package spanish rice ZATARAIN'S(R); 2 cups crawfish shelled, tails; 4 cups shredded cheddar cheese divided; 1/2 cup chopped cilantro; 2 cans enchilada sauce 10 ounces each, 2 1/4 cups, divided; 12 soft corn tortillas 6-inch, warmed

8 ingredients

4 steps

Ingredients

2 1/2 cups water
14 1/2 ounces diced tomatoes
1 package spanish rice ZATARAIN'S(R)
2 cups crawfish shelled, tails
4 cups shredded cheddar cheese divided
1/2 cup chopped cilantro
2 cans enchilada sauce 10 ounces each, 2 1/4 cups, divided
12 soft corn tortillas 6-inch, warmed

Directions

1

Bring water and tomatoes to boil in medium saucepan. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Add crawfish, 2 cups of the cheese, cilantro and 1/2 cup of the enchilada sauce; mix well. Let stand 5 minutes
2

Preheat oven to 350°F. Spray 13x9-inch baking dish with no stick cooking spray. Spread 1/2 cup of the enchilada sauce in baking dish
3

Place 1/2 cup rice mixture on each tortilla; spread down center. Tightly roll tortilla around filling. Place, seam-side down, in prepared baking dish. Lightly spray enchiladas with no stick cooking spray. Spoon remaining enchilada sauce evenly over top. Sprinkle evenly with remaining 2 cups cheese
4

Bake 25 minutes or until cheese is melted