Total Time
50mins
Prep 40 mins
Cook 10 mins

From Cooking Light.

Ingredients Nutrition

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.
Most Helpful

5 5

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!