After our Crawfish Boil Saturday we were trying to decide what to make with the leftover crawfish tails. We found this recipe for Crawfish Enchiladas in a cookbook that Exxon Mobil workers put together a couple years ago.
1 stick of butter
½ onion, chopped
4 jalapeño peppers, chopped
4 jalapeño peppers, sliced
½ bell pepper, chopped
1 clove garlic, minced
1 tsp salt
¼ tsp white pepper
½ tsp oregano
½ tsp chili powder
2 cups whipping cream
1 ½ cups Monterey Jack cheese
2 stalks green onions, chopped
1 lb crawfish tails (about 4 cups)
~16 corn tortillas
2 cups Cheddar cheese or White American cheese
Melt ½ stick butter; add onions, 4 chopped jalapeño peppers, bell pepper, garlic, salt, white pepper, oregano and chili powder. Sauté till onions wilt. Add whipping cream; simmer 10 minutes. Add Monterey Jack cheese; stir and simmer 5 minutes. Place on lowest heat setting.
In separate saucepan, melt ½ stick butter. Add crawfish and green onions; sauté 5 minutes.
While crawfish are sautéing, dip each tortilla in cream sauce about 10 to 15 seconds. Remove; lay tortilla on large dish.
Add crawfish to cream sauce; simmer 10 minutes. Spoon a little crawfish sauce into each tortilla; roll. place tortilla seam side down in baking dish; pour remainder of sauce over them. Sprinkle cheddar or white American over enchiladas; bake in 350 oven till cheese is nice and melted, 5 to 7 minutes. Cover with sliced jalapeno peppers.
