Crawfish Enchilida
From dixiediner 16 years ago
- 30 minutes to make
- Serves 6
A slight twist on Enchiladas!
Ingredients
- 12 flour tortillas shopping list
- 1/2 stick butter shopping list
- 1/4 cup chopped shallots shopping list
- 1/4 cup chopped green onions shopping list
- 1 large can mushroom stems and pieces, drained shopping list
- 3/4 tsp. dried tarragon shopping list
- 1 lb. crawfish, cooked shopping list
- 1 can Rotel tomatoes shopping list
- 1/2 cup grated parmesan cheese shopping list
- 1 cup grated provolone cheese shopping list
- Sauce: shopping list
- 1/2 stick butter shopping list
- 1/4 cup flour shopping list
- 1 can evaporated milk shopping list
- 2 cups chicken stock shopping list
- 4 oz. cream cheese shopping list
- salt, pepper, worcestershire sauce to taste shopping list
- 1 tbsp. lemon juice shopping list
How to make it
- 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.
People Who Like This Dish 6
- bellasmom Queen Creek, AZ
- angelinaw St Louis, MO
- texancook Little Elm, TX
- turlak Spring, TX
- clbacon Birmingham, AL
- dixiediner MS
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The Rating
Reviewed by 1 people-
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!
angelinaw
in St Louis loved it
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" It was excellent "