Enchiladas with a New Orleans twist!
From February to the end of June, pretty much the only thing I ever want to eat is crawfish and I like to take advantage of it while I can. So when my uncle Tim texted me Wednesday saying “let’s boil crawfish Friday and make crawfish omelettes, crawfish poboys and crawfish étouffée Saturday.” OF FREAKIN’ COURSE I’M THERE. My new favorite thing that comes from crawfish boils, besides family time and stuffing my face with crawfish, is using the leftover crawfish to whip up something new.
I’ve been wanting to make crawfish enchiladas since the one time I had them in Lafayette at Coyote Blues. My vision was to have a crawfish cream sauce instead of a red enchilada sauce on top and this is what I got 🙂
- 1 stick of butter
- 1 and 1/2 cup of chopped onions, celery, bell peppers (The “Trinity” as us Cajuns call it)
- 3 tablespoons of Tony Chachere’s
- 1 tablespoon of chili powder
- 1/2 tablespoon of cumin
- 1/2 teaspoon of minced garlic
- 3 cups of heavy cream
- 1/2 cup of sour cream
- 2 lbs of cheese (I used Kraft Mexican blend.. YUM!!)
- 2 pounds of peeled crawfish tails (about 4 cups of meat)
- 1/2 cup of chopped green onions
- 20 small corn tortillas
In a large skillet melt ½ stick of the butter. Add the Trinity, 1 tablespooon of Tony Chachere’s and the minced garlic. Sauté over medium heat until vegetables are soft. Stir in the cream and bring to a boil; reduce the heat and simmer uncovered 10 minutes, stirring constantly. Add 1/2 cup of sour cream and beat until the sour cream is dissolved, about 2-3 minutes. Add 3 cups of cheese and stir until melted. Set the sauce aside to use for later.
In a separate skillet, melt the remaining stick butter. Add the crawfish, 2 tablespoons of Tony Chachere’s, 1 tablespoon of chili powder, 1/2 tablespoon of cumin. Sauté over medium heat until cooked. Add the cheese sauce to the crawfish mixture and stir. Simmer until the flavors are well blended, stirring occasionally.
Preheat the oven to 350º. Cover about 3-4 tortillas at a time in a soaking wet paper towel and heat in the microwave for about 20-30 seconds (depending on how strong your microwave is). Place about 1 1/2 tablespoons of crawfish and sauce mix on each tortilla and roll up tortilla; place seam side down on a baking pan. Cover the tortillas with a good amount of sauce. Then sprinkle it with cheese (depends on how much cheese you like) and place the enchiladas in a oven until cheese melts, about 5 minutes. Serve immediately.