Creamy Crawfish Enchiladas

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
  1. Preheat oven to 350°. Spray an 11x7-inch baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.



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