Crawfish Enchiladas

  • Yield: 8 servings


1/2cup chopped onion
1tablespoon chopped Anaheim pepper
1/2cup chopped green bell pepper
1/2teaspoon minced garlic
Salt and pepper
dash cayenne pepper
1/2teaspoon dried oregano
1 (12-ounce) can evaporated skimmed milk
1cup nonfat sour cream
1pound crawfish tails, rinsed and drained
1/2teaspoon chili powder
1bunch green onions, chopped
8 (10-inch) flour tortillas
1cup shredded reduced-fat Monterey Jack cheese


  1. Preheat oven to 350F.
  2. In a pot coated with nonstick cooking spray, saute onion, Anaheim pepper, green pepper, garlic, salt and pepper, cayenne, and oregano until vegetables are tender, about 5 minutes.  Add evaporated milk and simmer 10 minutes.  Add sour cream but do not boil, stirring until well mixed.  Remove from heat.
  3. In another pan coated with nonstick cooking spray, saute crawfish tails, chili powder and green onions until tender, about 5 minutes.  Add crawfish mixture to creamed mixture.  Spoon crawfish and sauce (about 1/2 cup) into each tortilla and roll.  Place, seam side down, in a 3-quart oblong baking dish coated with nonstick cooking spray.  Pour remaining sauce over stuffed tortillas.  Sprinkle with Monterey Jack.  Bake 5 minutes, or until cheese is melted.

Recipe reprinted with permission from Holly Clegg’s Trim & Terrific Cookbooks. For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 436
  • Fat 9.8g
  • Saturated Fat 3.1g
  • Cholesterol 94mg
  • Sodium 668mg
  • Carbohydrate 59.3g
  • Protein 25.8g