Crawfish Enchiladas

Kitchen Tested
  • Yield 8 servings

Here is a fabulous new combination--a white creamy sauce with crawfish and a Southwestern flair!


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



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