Crawfish Enchiladas

Ingredients

• 1 tablespoon butter
• 1 cup chopped green onion
• 1/2 cup chopped red onion
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped yellow bell pepper
• 1/4 cup chopped seeded jalapeno pepper
• 3 garlic cloves, minced
• 2 teaspoons all-purpose flour
• 1 cup 1% low-fat milk
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1/2 cup nonfat sour cream
• 2 cups cooked crawfish tail meat

• 12 (6 inch)  corn tortillas
• 1/2 cup shredded monterey jack cheese

Directions

1. 1

   Melt butter in a large nonstick skillet over med-high heat.

2. 2

   Add in green onions and the next 6 ingredients; stir/sauté 5 minutes or until tender.

3. 3

   Sprinkle flour over vegetables; cook 1 minute, stirring constantly.

4. 4

   Gradually add milk, stirring with a whisk.

5. 5

   Cook over med heat for about 8 minutes or until thick, stirring constantly.

6. 6

   Stir in salt and the next 4 ingredients.

7. 7

   Remove from heat; let stand 3 minutes.

8. 8

   Add in cheddar cheese and sour cream, stirring until cheese melts.

9. 9

   Stir in the crawfish.

10. 10

    Add 1 inch of water to a medium skillet; bring to a simmer.

11. 11

    Dip 1 tortilla in water using tongs.

12. 12

    Spoon 1/4 cup crawfish mixture into center of 1 tortilla; roll tightly and place in a 13x9 inch baking dish coated with cooking spray.

13. 13

    Repeat procedure with remaining tortillas and 2 3/4 cups crawfish mixture.

14. 14

    Spread remaining crawfish mixture over tortillas.

15. 15

    Sprinkle with Monterey jack cheese.

16. 16

    Cover and bake in a 325°F oven for 10 minutes or until heated thoroughly.