Crawfish (or Crayfish) Enchiladas

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Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Crawfish (or Crayfish) Enchiladas calories by ingredient

Introduction

This came from Cooking Light magazine, but I left out some ingredients and changed others a little. I didn't care too much for all that garlic, so unless you really like garlic, you might want to go easy on it. It can be overpowering. I don't like sour cream so I left that out. I included it in the ingredients for everyone else, though, so that way you still know what the fat/calorie content is. It saved a little bit of fat and calories for me. This came from Cooking Light magazine, but I left out some ingredients and changed others a little. I didn't care too much for all that garlic, so unless you really like garlic, you might want to go easy on it. It can be overpowering. I don't like sour cream so I left that out. I included it in the ingredients for everyone else, though, so that way you still know what the fat/calorie content is. It saved a little bit of fat and calories for me.

Number of Servings: 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

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.