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Crawfish Enchiladas

Crawfish Enchiladas

Turn your enchiladas into a heartier meal by adding crawfish tails, Spanish rice and cheese to the filling. Smother 2 cans of enchilada sauce on top, and enjoy this traditional Mexican dish done New Orleans-style.


  • 2 1/2 cups water
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 package ZATARAIN'S® Spanish Rice
  • 2 cups shelled crawfish tails
  • 4 cups (16 ounces) shredded Cheddar cheese, divided
  • 1/2 cup chopped cilantro
  • 2 (10 ounce) cans enchilada sauce (2 1/4 cups), divided
  • 12 soft corn tortillas, (6-inch), warmed


  1. Bring water and tomatoes to boil in medium saucepan.
  2. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer for 25 minutes or until rice is tender.
  3. Remove from heat.
  4. Add crawfish, 2 cups of the cheese, cilantro and 1/2 cup of the enchilada sauce; mix well. Let stand 5 minutes.
  5. Heat oven to 350 degrees F. Spray 13 x 9-inch baking dish with no stick cooking spray.
  6. Spread 1/2 cup of the enchilada sauce in baking dish.
  7. Place 1/2 cup rice mixture on each tortilla; spread down center. Tightly roll tortilla around filling. Place, seam-side down, in prepared baking dish.
  8. Lightly spray enchiladas with no stick cooking spray.
  9. Spoon remaining enchilada sauce evenly over top.
  10. Sprinkle evenly with remaining 2 cups cheese.
  11. Bake for 25 minutes or until cheese is melted.

Prep Time: 15 min | Cook Time: 50 min
Yield: 12 servings | Serving Size: 1 enchilada

Nutritional information (amount per servings) Total Calories: 327 Sodium: 766mg Fat: 15 g Carbohydrates: 31g Cholesterol: 79 mg Protein: 17g Fiber: 2g

Recipe and photo credit (used with permission): Zatarain's

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