Crawfish Enchiladas

ratherbeswimmin''s Note:

From Cooking Light.

• Total Time: 50 mins
• Prep Time: 40 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 1 tablespoon butter
• 1 cup chopped green onion
• ½ cup chopped red onion
• ¼ cup chopped red bell pepper
• ¼ cup chopped green bell pepper
• ¼ cup chopped yellow bell pepper
• ¼ cup chopped seeded jalapeno pepper
• 3 garlic cloves , minced
• 2 teaspoons all-purpose flour
• 1 cup 1% low-fat milk
• ½ teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon chili powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• 1 cup shredded reduced-fat sharp cheddar cheese
• ½ cup nonfat sour cream
• 2 cups cooked crawfish tail meat
• 12 (6 inch) corn tortillas
• ½ cup shredded monterey jack cheese

Directions:

1. Melt butter in a large nonstick skillet over med-high heat.
2. Add in green onions and the next 6 ingredients; stir/sauté 5 minutes or until tender.
3. Sprinkle flour over vegetables; cook 1 minute, stirring constantly.
4. Gradually add milk, stirring with a whisk.
5. Cook over med heat for about 8 minutes or until thick, stirring constantly.
6. Stir in salt and the next 4 ingredients.
7. Remove from heat; let stand 3 minutes.
8. Add in cheddar cheese and sour cream, stirring until cheese melts.
9. Stir in the crawfish.
10. Add 1 inch of water to a medium skillet; bring to a simmer.
11. Dip 1 tortilla in water using tongs.
12. Spoon 1/4 cup crawfish mixture into center of 1 tortilla; roll tightly and place in a 13x9 inch baking dish coated with cooking spray.
13. Repeat procedure with remaining tortillas and 2 3/4 cups crawfish mixture.
14. Spread remaining crawfish mixture over tortillas.
15. Sprinkle with Monterey jack cheese.
16. Cover and bake in a 325°F oven for 10 minutes or until heated thoroughly.

Reviews

[CajunMike]

I've tried several crawfish enchilada recipes and this is the one I'm sticking with. It has all the right amounts of ingredients, all I did different was use a touch of Cayanne pepper in the seasoning. The enchiladas were delicous!