Crawfish Enchiladas
Dive into the rich, zesty flavors of the South with these indulgent Crawfish Enchiladas! This recipe combines tender crawfish tails with a creamy, Cajun-spiced sauce, all wrapped in soft flour tortillas and topped with bubbly, golden Monterey Jack cheese. The sautéed onions, bell peppers, and garlic add a savory depth, while a touch of paprika and Cajun seasoning infuse every bite with authentic Louisiana flair. Perfectly baked in a casserole dish, these enchiladas are a comforting, crowd-pleasing dinner option that’s ready in just 45 minutes. Garnish with fresh cilantro for an extra pop of color and flavor, and serve with a side of salad or rice for a complete meal that’s truly unforgettable. Whether you’re hosting a dinner party or treating your family, these crawfish enchiladas are a must-try recipe for a taste of Southern comfort!
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Recipe Information
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups Monterey Jack cheese, shredded
- 1 pound crawfish tails (peeled and cooked)
- 8 medium flour tortillas
- 0.25 cup fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the diced onion and red bell pepper and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute.
Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth and heavy cream, stirring constantly to avoid lumps. Cook the mixture for 3-4 minutes until thickened and creamy.
Add cajun seasoning, paprika, salt, and black pepper. Mix well to ensure the sauce is evenly seasoned.
Stir in 1 cup of shredded Monterey Jack cheese and mix until melted and fully incorporated into the sauce.
Add the crawfish tails, stirring gently to coat them in the sauce, then remove the skillet from heat.
Lightly grease a 9x13-inch baking dish. Spoon about 1/3 cup of the crawfish mixture into the center of each tortilla, roll it up tightly, and place it seam-side down in the prepared dish.
Continue filling and rolling the tortillas until all are used and arranged in the baking dish.
Pour the remaining sauce evenly over the rolled tortillas, spreading it to cover completely.
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped cilantro, if desired.
Nutrition Facts
Calories |
3482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.4 g | 288% | |
| Saturated Fat | 126.8 g | 634% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1185 mg | 395% | |
| Sodium | 6977 mg | 303% | |
| Total Carbohydrate | 190.3 g | 69% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 11.1 g | ||
| Protein | 168.2 g | 336% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2451 mg | 189% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2489 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
