Cajun Crawfish Enchiladas

Ingredients

• 1/2 cup butter
• 2 cups onions
• 1 cup bell pepper
• 16 ounces cream cheese
• 1 1/2 teaspoons oregano leaves
• 1 teaspoon ground cumin
• 4 teaspoons Old Bay Seasoning
• 2 tablespoons parsley
• 2 teaspoons salt
• 1 teaspoon ground red pepper
• 1 cup heavy whipping cream
• 1/2 cup butter
• 4 lbs crawfish tails, deveined
• 2 teaspoons Old Bay Seasoning
• 2 teaspoons garlic
• 1/2 cup green onion

• 30 (6 inch)  flour tortillas
• 1 cup heavy whipping cream
• 16 ounces monterey jack cheese or Mexican blend cheese
• 2 tablespoons parsley sprigs (to garnish)

Directions

1. 1

   Preheat oven 325 degrees.

2. 2

   In a 3-quart pot over medium high heat, melt 1/2-cup butter. Add onion and bell pepper. Cook and stir 5 minutes. Reduce heat to medium and cook an additional 5 minutes. Add cream cheese, oregano, cumin, 2 teaspoons Old Bay Seafood seasoning, Konriko Creole Seasoning, and parsley. Cook and stir 3 minutes. Add 1 cup whipping cream and cook 5 minutes. Set aside.

3. 3

   In a large skillet over low-medium heat (too high heat will cause crawfish to become rubbery or hard), combine remaining ½-cup of butter and crawfish. Cook and stir 3 minutes. Add 2 teaspoons Old Bay Seafood seasoning, garlic powder and green onion. Cook an additional 2 minutes. (Drain, keeping liquid and set aside) Add to cream mixture and mix well. Spoon a portion of mixture in the center of each warm tortilla. Fold the tortilla in thirds and place seam side down in casserole dish.

4. 4

   Mix liquid from crawfish with 1 cup whipping cream and cook for 3 minutes. Add remaining mixture of crawfish and stir.

5. 5

   Spoon mixture over the tortilla and top with cheese.

6. 6

   Bake at 325 for 10 to 15 minutes.

7. 7

   Garnish with fresh parsley sprigs if desired.