Crawfish Enchiladas

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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