You are here: Home » Recipes » Crawfish Enchiladas Crawfish Enchiladas Recipe by Relish ContributorKitchen Tested Yield 8 servings Here is a fabulous new combination--a white creamy sauce with crawfish and a Southwestern flair! PrintEmail Ingredients 1/2 cup chopped onion1 tablespoon chopped Anaheim pepper1/2 cup chopped green bell pepper1/2 teaspoon minced garlic Salt and pepper dash cayenne pepper1/2 teaspoon dried oregano1 (12-ounce) can evaporated skimmed milk1 cup nonfat sour cream1 pound crawfish tails, rinsed and drained1/2 teaspoon chili powder1 bunch green onions, chopped8 (10-inch) flour tortillas1 cup shredded reduced-fat Monterey Jack cheese Instructions 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.