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Crawfish Enchiladas
Ingredients:

6 tablespoons butter
1 medium onion, chopped
1 stalk celery, chopped
1 small bell pepper, chopped
1 tablespoon minced garlic
14 cup minced parsley
1 (4 ounce) can green chilies, drained and chopped
1 (1 lb) bag crayfish tail, drained
12 teaspoon salt
12 teaspoon black pepper
12 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
12 pint heavy whipping cream
jalapeno pepper, sliced

Instruction:

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

Source: www.food.com