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–+ servings

Crawfish Enchiladas

A special Cajun Fusion recipe featuring Louisiana Crawfish Tails in Mexican-Cajun Seasonings and Creamy Enchiladas Sauce.
Servings 8 Servings
Cuisine Cajun
Course Main Dish
Calories 727
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

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 ⅓. 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.

Notes

Read my article Crawfish Enchiladas for more detailed instructions, FAQs, and process photos.
Leftovers can be held in the fridge for 3 to 4 days and freezer for up to 3 months. Leftovers should be held in an airtight container. Reheat in a 350-degree Fahrenheit oven, covered, until warmed through (about 20 minutes) or in a microwave.
You can make this in advance by making the sauce and the enchiladas separately, then preparing the baking dish, adding the enchiladas, and sauce when you are ready to bake.
I suggest corn tortillas, but flour tortillas may also be used. Substitute your favorite melty cheese for the Monterey Jack or Sharp cheddar. 
For spicier enchiladas, use Pepper Jack cheese and jalapeno, sorano, or habinaro peppers.

Nutrition

Calories: 727kcal | Carbohydrates: 34g | Protein: 29g | Fat: 54g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 158mg | Sodium: 1006mg | Potassium: 496mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2452IU | Vitamin C: 8mg | Calcium: 727mg | Iron: 4mg
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