Put a Cajun spin on Tex-Mex night with these crawfish enchiladas.
Creamy Crawfish Enchiladas
Yields: 8 Servings
- ¼ cup plus 2 tablespoons unsalted butter, divided
- ½ cup fresh yellow corn kernels
- ½ cup chopped yellow onion
- 2 teaspoons minced jalapeño
- 2 cloves garlic, minced
- 1 (16-ounce) package cooked crawfish tails
- ¼ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ cup all-purpose flour
- 1½ cups chicken stock
- 1½ cups shredded Monterey Jack cheese
- 1 cup sour cream
- ½ cup salsa verde
- 8 soft corn tortillas, warmed
- Garnish: quartered grape tomatoes, chopped fresh cilantro, salsa verde
- Preheat oven to 350°. Spray an 11x7-inch baking dish with cooking spray.
- In a large skillet, melt 2 tablespoons butter over medium-high heat. Add corn, onion, and jalapeño; sauté until tender, about 4 minutes. Add garlic; sauté for 30 seconds. Remove from heat. Stir in crawfish, cilantro, lime juice, paprika, and salt. Set aside.
- In a medium saucepan, melt remaining ¼ cup butter over medium heat. Add flour; cook for 1 minute, whisking constantly. Gradually add stock; bring to a boil. Cook, stirring constantly, until thickened, about 2 minutes. Reduce heat to low; add cheese, whisking until melted. Remove from heat. Stir in sour cream and salsa verde. Add 1 cup sauce to reserved crawfish mixture.
- Fill each tortilla with about ⅓ cup crawfish mixture. Roll up tortillas tightly, and place seam side down in prepared pan. Pour remaining sauce over tortillas.
- Bake for 30 minutes. Increase oven temperature to broil. Broil until golden brown, about 3 minutes. Garnish with tomatoes, cilantro, and salsa verde, if desired.