• 44564136c5089e2f55d60d376c01b70e

Spicy Crawfish Enchiladas

Occasionally after a crawfish boil, we will have a good amount of leftover peeled crawfish. I always wonder what to use it for... until I found this recipe.

Prep
Cook
Serves 4people
Ingredients
3
tbsp.'s butter
1
onion, chopped
1/2
cup green onions, sliced
1
bell pepper, chopped
1/4
cup fresh cilantro, chopped
1
lb peeled crawfish tails or shrimp
1
tsp or more, Cajun seasoning
1
can cream of mushroom soup, undiluted
1
can hot enchilada sauce, divided
1
can green chilies, drained
1
tsp or more, Cajun seasoning
1
10-count package flour tortillas
1 1/2
cups shredded cheddar cheese, divided
Directions
1.
In large skillet, saute the onion, bell pepper, seasoning, and crawfish tails, on medium heat, for about 15 minutes.
2.
Pour in mushroom soup, half of the enchilada sauce, and green chilies. Stir and mix well. Add salt to taste. Cover and simmer for 15 more minutes, stirring occasionally.
3.
Place tortilla in a shallow dish and spread 1/2 cup of the mixture on top, sprinkle with cheddar cheese, roll, and place in a greased, 13x9 baking pan, with seams down. Repeat.
4.
When complete, pour other half of enchilada sauce, evenly on top and sprinkle top with remaining cheddar cheese, green onions, and cilantro. Bake in a preheated 350 degree oven for 15 minutes or until bubbly and cheese melts.

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