Crawfish Enchiladas

This is another recipe from our local "newspaper cookbook" with a couple of changes.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 6  tablespoons butter
• 1  medium onion, chopped
• 1  stalk celery, chopped
• 1  small bell pepper, chopped
• 1  tablespoon  minced garlic
• 1⁄4 cup  minced parsley
• 1 (4 ounce) can green chilies, drained and chopped
• 1 (1 lb) bag crayfish tail, drained
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon ground cayenne pepper (less if you don't like spicy)
• 6  ounces cream cheese
• 8  8-inch flour tortillas
• 1 (8 ounce) package monterey jack and cheddar cheese blend, shredded
• 1⁄2 pint heavy whipping cream
•  jalapeno pepper, sliced

Directions

1. Preheat oven to 350 degrees.
2. Melt butter in large skillet over medium heat.
3. Add onion, celery, bell pepper and garlic and saute 5 minutes.
4. Add green chiles and saute 1 minute.
5. Add crawfish tails and seasonings and saute over medium heat for 5 minutes.
6. Stir in cream cheese, stirring constantly until melted.
7. Let cool for 10 minutes.
8. Add minced parsley, mixing well.
9. Spoon 2 or 3 tablespoons of crawfish mixture down the middle of each tortilla.
10. Roll up tortillas and place seam side down in a lightly greased 13x9 baking dish.
11. Sprinkle cheese over top and drizzle with whipping cream.
12. Bake for 30 minutes.
13. Let stand for 10 minutes before serving.