The only thing not simple about this Crawfish Enchiladas recipe is the flavor. Succulent Louisiana Crawfish Tails, with Mexican and Cajun seasonings and cheese, rolled in tortillas. These delicious enchiladas are covered in an extremely flavorful cream sauce, topped with more cheese, and then baked to a bubbly, golden brown! This Cajun-Fusion recipe shows the versatility of Louisiana Crawfish Tails and will soon become a family favorite.
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What Makes This Recipe So Good?
Simple, delicious, and comforting. Crawfish tails seasoned in traditional Mexican seasonings with a hint of Cajun blended with gobs of cheesy goodness, rolled in corn tortillas (or flour, if you prefer). Smothered in a Creamy Enchiladas Sauce and baked to golden perfection. The range of flavors and the presentation are truly Cajun and Mexican fusion, showing off the best of each cuisine!
Here’s What You Need
A complete list of ingredients with quantities, for the Enchiladas and the Enchiladas Sauce can be found in the recipe card below.
Ingredient Notes
- Crawfish: I recommend only Louisiana Crawfish Tails. Crawfish tails can be bought frozen at most seafood markets and grocery stores or through this link. If you have to buy imported crawfish tails, make sure to rinse them in cold water and pat dry.
- Tortillas: This recipe was developed using Corn tortillas which (in my opinion) are better suited for enchiladas. Flour tortillas are an option if you prefer. See the Hints and Tips Section (FAQ) below.
- Cheese: I use both Monterey Jack and Sharp Cheddar Cheese. You can substitute Pepper Jack, Mild Cheddar, American Cheese, or any melty cheese you like. I also recommend grating the cheese just before using it, although pre-grated cheese is a time-saving option.
- Chili peppers: I developed this recipe using canned chili peppers. You can substitute fresh peppers like Jalapeno, Serrano, or any other pepper you like. I recommend deseeding the fresh peppers before finely chopping them.
- Green Onions: Slit the green parts from the white parts. The green parts go in the sauce, the white parts go in the enchiladas.
- Stock: Crawfish Stock is great for this recipe, but Chicken Stock is also good here and what I usually use.
Lagniappe Tip: Do you like it a little spicy? Use Pepper Jack cheese with fresh jalapeno, serrano, or habanero peppers.
Equipment
This recipe does not require any special equipment. The sauce can be made in a 12-inch nonstick skillet and the enchiladas should be baked in an oven-ready baking dish, like this 9" X 13" dish that I usually use. The crawfish should be prepared in a large glass bowl. Other than that, the normal measuring cups, prep bowls, cutting boards and chef's knives are all you need
Hints and Tips (FAQ)
You can use either corn or flour tortillas. For enchiladas, corn tortillas (yellow or white) hold up better than flour tortillas, which may get soggy. You should dip corn tortillas in hot oil for a few seconds on each side before filling. This will soften them and enhance the flavor. Flour tortillas don't need to be dipped in oil, but I always spread a little sauce on the inside of the tortilla before rolling. The outside will be sauced at the end.
Leftover Crawfish Enchiladas can be stored in the fridge for 3 to 4 days in an airtight container. They can also be frozen for up to 3 months, although I don't recommend freezing enchiladas made with flour tortillas and a cream sauce. It can be done, but they can end up soggy, and the sauce can separate once defrosted. If you do freeze leftovers, make sure to do so in an airtight container. Defrost frozen enchiladas in the fridge overnight. Reheat leftover Crawfish Enchiladas in a 350 degrees Fahrenheit oven, covered, until warmed through. This will probably take about 20 minutes. You can also reheat the enchiladas in the microwave.
You can make these a day or two in advance. I recommend making the sauce and the enchiladas, but not combining them until you are ready to bake them. When ready, heat the sauce, prepare the baking dish, and add the enchiladas before covering them with enchiladas sauce and cheese. Now they are ready to bake.
Dip your corn tortillas in hot oil for about 10 seconds on each side. This will soften the tortilla as well as enhance the flavor. Being more pliable, the tortillas will have less tendency to tear or fall apart.
Here’s What You Do
First…you have a beer. It seems like a lot is going on here, but it's quite simple. To make a simple recipe even easier, prepare yourself by enjoying a beer while you read the recipe all the way through. This way, you'll know what ingredients and equipment you need and what you'll do with each. Besides, you'll be more relaxed when you start cooking. Then, perform your mise en place to prepare each ingredient so that all you have to do is assemble the recipe.
Mise en Place
Prepare all of the ingredients before you start to cook.
- For the Sauce (A):
- Combine ingredients for the Herb and Spice Blend.
- Drain the canned chili peppers or finely chop fresh peppers.
- Finely chop the shallots.
- Chop the green onions, and separate the white and green parts (the white parts will go in the enchiladas).
- Chop the cilantro.
- Measure the remaining ingredients.
- For the Enchiladas (B):
- Defrost and drain the crawfish tails, do not rinse.
- Place the crawfish tails in a large bowl.
- Combine ingredients for the Herb and Spice Blend.
- Drain the canned chili peppers or finely chop fresh peppers.
- Chop the cilantro.
- Reserve the white parts of the green onions.
- Grate the cheeses into separate containers.
Make the Creamy Enchiladas Sauce
What happens in this step? Besides being creamy, this sauce is seasoned with chili peppers and cilantro, creating a Cajun fusion vibe.
- Place a 12" skillet over medium heat and add oil. When the oil is hot, add the AP flour and make a blond roux. This will take about 3 or 4 minutes.
- To the blond roux, add the shallots and chopped drained green chilis.
- Combine all these ingredients thoroughly and saute for about 2 minutes, stirring constantly.
- Next, add the Herb and Spice Blend (kosher salt, white pepper, granulated garlic, and cumin), plus the green parts of the green onions.
- Stir to combine and continue sauteing for about another 2 minutes.
- Whisk or stir in the stock. Simmer for another 5 minutes while the sauce thickens slightly.
Lagniappe Tip: The stock will blend in easier if it is warmed in the microwave before adding it.
- Add the heavy cream and the chopped cilantro and stir thoroughly.
- Bring the sauce to a low simmer and continue for about 5 minutes. Stir occasionally.
Lagniappe Tip: If you want to make this sauce cheesy, as well as creamy, now is the time to add some of the grated cheese. There's lots of cheese in the enchiladas and on top, so I usually do not add any to the sauce. But if you like lots and lots of cheese, melt some into this sauce at this step!
- The sauce is ready when it coats the back of a spoon. Dip a spoon into the sauce and run your finger across the back. If the sauce stays separated, it's ready.
- Coat the bottom of a 9" X 13" (or equivalent) oven-ready baking dish with a thin layer of Creamy Enchilada Sauce. Set the prepared baking dish aside until you have the enchiladas rolled up.
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Make the Enchiladas
What happens in this step? Here we fill the tortillas with seasoned crawfish tails and lots of cheese, then cover them in the creamy enchiladas sauce, add more cheese before baking them to a golden brown!
- Add the Herb and Spice Blend-Enchilladas to the crawfish tails.
- Add the chopped, drained green chilis, cilantro, and green onions (white parts) to the seasoned tails.
- Combine these ingredients thoroughly. Reserve the grated cheese.
Lagniappe Tip for Preparing the Tortillas:
- Corn tortillas: Dip each tortilla for about 10 seconds on each side in a lightly oiled, hot skillet. Remove and stack until all tortillas have been dipped.
- Flour tortillas: lightly brush Creamy Enchilada Sauce on one side of the tortilla. Stack the tortillas, sauced side up until all the tortillas have been sauced. You'll place the crawfish on the sauced side before rolling.
If you plan to bake these enchiladas immediately, it's time to preheat the oven to 350 degrees Fahrenheit.
- To fill the tortillas, place about ¼ to ⅓ cup of the crawfish mixture in a tortilla (sauced side of flour tortilla).
- Spread the same amount (approximately ¼ to ⅓ cup) of combined Jack and Cheddar cheese on the crawfish mixture.
- Roll the tortillas over the filling to make a tube.
- Place the enchilada seam-side down in the prepared baking dish. Continue until all the enchiladas are filled and placed in the baking dish.
Lagniappe Tip: The amount of crawfish filling and cheese you use is up to you. I try to use approximately equal amounts of cheese and crawfish so that the filling is creamy and cheesy.
When the baking dish is full, ladle lots of Creamy Enchilada Sauce over the enchiladas, then sprinkle the remaining Jack and Cheddar cheese over the sauce. Bake in a 350-degree Fahrenheit oven, uncovered, for 30 minutes or until the top is browned and the sauce is bubbly.
Lagniappe Tip: Make sure every part of the tortillas gets some sauce. They tend to dry out while baking if they are not coated in sauce.
Lagniappe Tip: It's unnecessary to cover the baking dish with aluminum foil while baking, but if you choose to do so, make sure you remove the cover during the last 10 minutes for the cheese to brown. If you don't get the browning you want, slip the baking dish, uncovered, under the broiler for a minute or two. Watch it closely because it will burn quickly.
Remove the baking dish from the oven and sprinkle chopped cilantro and green onions on top.
Serving Suggestions
I could eat these right out of the baking dish! Let the baked Crawfish Enchiladas sit for about 10 minutes so no one burns their mouth on the molting cheese. Serve the Crawfish Enchiladas immediately after resting. Traditionally, Spanish Rice and Refried Beans are served with enchiladas, but check out some of Sweet Daddy D's side dishes below.
Here are some other great side dishes from Sweet Daddy D that go well with these enchiladas:
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Recipe
Crawfish Enchiladas
Here's What You Need
Enchiladas
- 1 pound crawfish tails
- 2 bunches chopped green onions white and green parts separated
- 4 ounces chopped chili pepper canned, drained
- 1 cup cilantro chopped
- 16 ounces Grated Monterey Jack
- 8 ounces Grated Sharp Cheddar Cheese
- 8 corn tortillas or flour tortillas
Herb and Spice Blend-Enchiladas
- 1 ½ teaspoon creole seasoning
- 1 ½ teaspoon cumin
- 1 tablespoon chili powder
- ½ teaspoon granulated garlic
- ½ teaspoon kosher salt
- ½ teaspoon white pepper
Creamy Enchiladas Sauce
- 2 Tablespoons vegetable oil
- 2 tablespoons AP Flour
- 1 cup finely chopped shallots
- 8 ounces chopped chili pepper drained canned, drained
- 3 cups chicken or crawfish stock
- 2 cups heavy cream
- ½ cup cilantro finely chopped
- 1 cup green onions green parts from above (see Notes)
Herb and Spice Blend-Sauce
- 1 teaspoon granulated garlic
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- ½ teaspoon white pepper
Here's What You Do
TO MAKE ENCHILADA SAUCE
- Place a skillet over medium heat, add the oil and AP flour, and make a blond roux.
- Add the shallots and chopped drained green chilis; saute for about 2 minutes
- Add the kosher salt, white pepper, granulated garlic, cumin, and green onions. Saute about 2 minutes
- Add the stock; mix well and simmer until the sauce reduces by about â…“. This will take approximately 5 minutes
- Add the heavy cream and cilantro; bring to a low simmer and continue to simmer for about 8 minutes. When the sauce coats the back of a spoon, it is ready. Set aside until needed.
TO MAKE ENCHILADAS
- Grate each cheese into separate bowls. Drain the canned chili peppers. Combine the granulated garlic, cumin, chili powder, and creole seasoning; set aside. Add the crawfish tails to a bowl and mix in spices; set aside.
- To the seasoned crawfish tails, add the white parts of green onions, chopped chili pepper, and cilantro. Mix well.
- If using corn tortillas, dip each tortilla for about 10 seconds on each side in a lightly oiled skillet. Remove and stack until all tortillas have been fried.
- If using flour tortillas, lightly brush Creamy Enchilada Sauce on one side of each tortilla. Stack the tortillas, sauced side up until all the tortillas have been sauced.
- Coat the bottom of a 9 X 13 (or equivalent) oven-ready baking dish with Creamy Enchilada Sauce.
- To fill the tortillas, place about ¼ to ⅓ cup of the crawfish mixture in an enchilada (sauced side of flour tortilla).
- Spread approximately ¼ to ⅓ cup combined Jack and Cheddar cheese on the crawfish mix and roll into a tube.
- Place the enchilada seam-side down in the prepared baking dish. Continue until all the enchiladas are filled.
- When the baking dish is full, ladle Creamy Enchilada Sauce over the enchiladas.
- Sprinkle the remaining Jack and Cheddar cheese over the sauce.
- Bake in a 350-degree Fahrenheit oven for 30 minutes or until the top is browned and bubbly.
- Remove the baking dish from the oven and sprinkle chopped cilantro and green onions on top. Allow the baking dish to rest for about 10 minutes, then serve.
Recipe Notes
Nutrition Estimate
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