Crawfish Enchiladas

Yield: 25 servings

Ingredients

• 1/2 cup (1 stick) butter
• 1 cup onions, chopped
• 1/2 cup bell pepper chopped
• 3 pounds crawfish tails
• 3 cans cream of shrimp soup
• 1 pint whipping cream
• 1/2 pound Monterey Jack cheese
• 1/2 pound Colby cheese
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 cup green onion tops, chopped
• 50 flour tortillas
• 1/2 pound Monterey Jack cheese, shredded

Instructions

1. Heat oven to 350 degrees F.
2. In butter, sauté onions and bell pepper until clear. Add crawfish; simmer 5 minutes.
3. Add soup; simmer. Add whipping cream cheese, chili powder and cumin. Simmer for 10 minutes. Do not bring to boil.
4. Cool down. Fill each tortilla with mixture; roll. Place seam side down in pan. When finished spoon remaining sauce over top and spread grated cheese on top.
5. Bake.
6. Serve with a green salad.

Attribution

Shared with recipegoldmine.com by Matthew Goff.