Crawfish (or Crayfish) Enchiladas

Name: Crawfish (or Crayfish) Enchiladas Recipe
Yield: 6
Ingredients: 1 TBSP butter; 1 cup shopped green onions; 1/4 cup chopped red bell pepper; 1/4 cup chopped green bell pepper; 1/4 cup chopped yellow bell pepper; 1/4 cup chopped seeded jalepeno pepper; 3 garlic cloves minced; 2 TSP all-purpose flour; 1 cup 1% fat free milk; 1/2 TSP salt; 1/2 TSP chili powder; 1/2 TSP paprika; 1/4 TSP black pepper; 1 cup Kraft 2% sharp cheddar cheese; 1/2 cup Kraft mexican style 4 cheese blend (2% milk); 1/2 cup reduced fat sour cream; 2 cups cooked crawfish (crayfish) tail meat; 12 (6-inch) corn tortillas; cooking spray

(1)

Number of Servings: 6

Ingredients

1 TBSP butter1 cup shopped green onions1/4 cup chopped red bell pepper1/4 cup chopped green bell pepper1/4 cup chopped yellow bell pepper1/4 cup chopped seeded jalepeno pepper3 garlic cloves, minced2 TSP all-purpose flour1 cup 1% fat free milk1/2 TSP salt1/2 TSP chili powder1/2 TSP paprika1/4 TSP black pepper1 cup Kraft 2% sharp cheddar cheese1/2 cup Kraft mexican style 4 cheese blend (2% milk)1/2 cup reduced fat sour cream2 cups cooked crawfish (crayfish) tail meat 12 (6-inch) corn tortillascooking spray

Directions

Melt butter in a large nonstick skillet over medium-high heat. Add green onions, red, green, and yellow bell peppers, jalapenos, and garlic. Sauté 5 minutes or until tender. Sprinkle flour over vegetables; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk. Cook over medium heat until thick (about 8 minutes), stirring constantly. Stir in salt, oregano, chili powder, paprika, and black pepper. Remove from heat; let stand 3 minutes. Add cheddar cheese and sour cream, stirring until cheese melts. Stir in crawfish.

Preheat oven to 325°.

Add water to a medium skillet to a depth of 1 inch; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/4 cup crawfish mixture into the center of 1 tortilla; roll tightly, and place in a 13 x 9-inch baking dish coated with cooking spray. Repeat procedure with crawfish mixture and remaining tortillas. Spread remaining crawfish mixture over tortillas; sprinkle with mexican cheese blend.

Cover and bake at 325° for 10 minutes or until thoroughly heated.

Yield: 6 servings (2 enchiladas)

Number of Servings: 6

Recipe submitted by SparkPeople user PENNIF.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 345.1
Total Fat: 12.8 g
Cholesterol: 108.7 mg
Sodium: 556.7 mg
Total Carbs: 34.8 g
Dietary Fiber: 4.5 g
Protein: 22.7 g

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Member Reviews

CD12291379
This was good we subsituted the cheese sause bit with packet cheese sause to reduce the cals as didnt have the right cheese. Also used a hotter chilli. Never would have thought seafood and mexican would work but it did. Yummy - 4/25/12