Recipe

Crawfish Enchilida Recipe

Add Step-by-Step Photos	Dixiediner / All my dishes 2 years ago A slight twist on Enchiladas! Prep:10m Cook:30m Servings:6	Dixiediner
	crawfish

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Ingredients

12 flour tortillas

1/2 stick butter

1/4 cup chopped shallots

1/4 cup chopped green onions

1 large can mushroom stems and pieces, drained

3/4 tsp. dried Tarragon

1 lb. Crawfish, cooked

1 can Rotel tomatoes

1/2 cup grated Parmesan cheese

1 cup grated provolone cheese

Sauce:

1/2 stick butter

1/4 cup flour

1 can evaporated milk

2 cups chicken stock

4 oz. cream cheese

salt, pepper, Worcestershire sauce to taste

1 tbsp. lemon juice

Directions

Saute first six ingredients.

Add cooked crawfish and set aside.

To make sauce, melt butter in skillet, add flour, and cook slowly. Add evaporated milk, cream cheese, and seasonings to taste.

Cook until slightly thickened. Add lemon juice.

Take one cup of the sauce and add to mushroom-enchilada mixture.

Fill tortillas and roll.

To remainder of sauce, add Rotel tomatoes and mix. Put some of this in baking dish and place rolled crawfish tortillas on top.

Add remaining sauce and top with Parmesan and provolone cheeses.

Bake covered for 15 minutes in 350 degree oven and bake uncovered for 15 to 20 minutes more until bubbly.

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Comments

turlak 1 year, 10 months ago said:
I'll have to cook this during Lent...we're giving up drinking, so I guess we can indulge a little w/ the diet! lol!

angelinaw 1 year ago said:
I think this will be good for the upcoming Mardi Gras party! (I don;t want to know the calorie count) Thanks and high five!

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