Cajun Crawfish Enchiladas

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READY IN: 45mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven 325 degrees.
  • In a 3-quart pot over medium high heat, melt 1/2-cup butter. Add onion and bell pepper. Cook and stir 5 minutes. Reduce heat to medium and cook an additional 5 minutes. Add cream cheese, oregano, cumin, 2 teaspoons Old Bay Seafood seasoning, Konriko Creole Seasoning, and parsley. Cook and stir 3 minutes. Add 1 cup whipping cream and cook 5 minutes. Set aside.
  • In a large skillet over low-medium heat (too high heat will cause crawfish to become rubbery or hard), combine remaining ½-cup of butter and crawfish. Cook and stir 3 minutes. Add 2 teaspoons Old Bay Seafood seasoning, garlic powder and green onion. Cook an additional 2 minutes. (Drain, keeping liquid and set aside) Add to cream mixture and mix well. Spoon a portion of mixture in the center of each warm tortilla. Fold the tortilla in thirds and place seam side down in casserole dish.
  • Mix liquid from crawfish with 1 cup whipping cream and cook for 3 minutes. Add remaining mixture of crawfish and stir.
  • Spoon mixture over the tortilla and top with cheese.
  • Bake at 325 for 10 to 15 minutes.
  • Garnish with fresh parsley sprigs if desired.
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