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 Instructions
Bring water and tomatoes to boil in medium saucepan.
Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer for
25 minutes or until rice is tender.
Remove from heat.
Add crawfish, 2 cups of the cheese, cilantro and 1/2 cup of the enchilada
sauce; mix well. Let stand 5 minutes.
Heat oven to 350 degrees F. Spray 13 x 9-inch baking dish with no stick
Spread 1/2 cup of the enchilada sauce in baking dish.
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.
Lightly spray enchiladas with no stick cooking spray.
Spoon remaining enchilada sauce evenly over top.
Sprinkle evenly with remaining 2 cups cheese.
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: Zatarain's