- 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
- Preheat oven to 350F.
- 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.
- 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.