Crawfish Enchiladas Recipe #166823
From Cooking Light.
50 min | 40 min prep
SERVES 6
- 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
- Melt butter in a large nonstick skillet over med-high heat.
- Add in green onions and the next 6 ingredients; stir/sauté 5 minutes or until tender.
- Sprinkle flour over vegetables; cook 1 minute, stirring constantly.
- Gradually add milk, stirring with a whisk.
- Cook over med heat for about 8 minutes or until thick, stirring constantly.
- Stir in salt and the next 4 ingredients.
- Remove from heat; let stand 3 minutes.
- Add in cheddar cheese and sour cream, stirring until cheese melts.
- Stir in the crawfish.
- Add 1 inch of water to a medium skillet; bring to a simmer.
- Dip 1 tortilla in water using tongs.
- 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.
- Repeat procedure with remaining tortillas and 2 3/4 cups crawfish mixture.
- Spread remaining crawfish mixture over tortillas.
- Sprinkle with Monterey jack cheese.
- Cover and bake in a 325°F oven for 10 minutes or until heated thoroughly.
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5 stars