Crawfish Enchiladas

Name: Crawfish Enchiladas
Ingredients: 6 tablespoons butter; 1 medium onion, chopped; 1 stalk celery, chopped; 1 small bell pepper, chopped; 1 tablespoon minced garlic; 14 cup minced parsley; 1 (4 ounce) can green chilies, drained and chopped; 1 (1 lb) bag crayfish tail, drained; 12 teaspoon salt; 12 teaspoon black pepper; 12 teaspoon ground cayenne pepper (less if you don't like spicy); 6 ounces cream cheese; 8 8-inch flour tortillas; 1 (8 ounce) package monterey jack and cheddar cheese blend, shredded; 12 pint heavy whipping cream; jalapeno pepper, sliced

16 ingredients

13 steps

Ingredients

6 tablespoons butter
1 medium onion, chopped
1 stalk celery, chopped
1 small bell pepper, chopped
1 tablespoon minced garlic
14 cup minced parsley
1 (4 ounce) can green chilies, drained and chopped
1 (1 lb) bag crayfish tail, drained
12 teaspoon salt
12 teaspoon black pepper
12 teaspoon ground cayenne pepper (less if you don't like spicy)
6 ounces cream cheese
8 8-inch flour tortillas
1 (8 ounce) package monterey jack and cheddar cheese blend, shredded
12 pint heavy whipping cream
jalapeno pepper, sliced

Directions

1

Preheat oven to 350 degrees.
2

Melt butter in large skillet over medium heat.
3

Add onion, celery, bell pepper and garlic and saute 5 minutes.
4

Add green chiles and saute 1 minute.
5

Add crawfish tails and seasonings and saute over medium heat for 5 minutes.
6

Stir in cream cheese, stirring constantly until melted.
7

Let cool for 10 minutes.
8

Add minced parsley, mixing well.
9

Spoon 2 or 3 tablespoons of crawfish mixture down the middle of each tortilla.
10

Roll up tortillas and place seam side down in a lightly greased 13x9 baking dish.
11

Sprinkle cheese over top and drizzle with whipping cream.
12

Bake for 30 minutes.
13

Let stand for 10 minutes before serving.