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Crawfish Enchiladas

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


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