Crawfish Enchiladas

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 6 tablespoons butter
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 small bell pepper, chopped
• 1 tablespoon minced garlic
• 1/4 cup minced parsley
• 1 (4 ounce) can green chilies, drained and chopped
• 1 (1 lb) bag crayfish tail, drained
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cayenne pepper (less if you don't like spicy)
• 6 ounces cream cheese
• 8 8-inch flour tortillas
• 1 (8 ounce) package monterey jack and cheddar cheese blend, shredded
• 1/2 pint heavy whipping cream
• jalapeno pepper, sliced

Recipe

• 1 preheat oven to 350 degrees.
• 2 melt butter in large skillet over medium heat.
• 3 add onion, celery, bell pepper and garlic and saute 5 minutes.
• 4 add green chiles and saute 1 minute.
• 5 add crawfish tails and seasonings and saute over medium heat for 5 minutes.
• 6 stir in cream cheese, stirring constantly until melted.
• 7 let cool for 10 minutes.
• 8 add minced parsley, mixing well.
• 9 spoon 2 or 3 tablespoons of crawfish mixture down the middle of each tortilla.
• 10 roll up tortillas and place seam side down in a lightly greased 13x9 baking dish.
• 11 sprinkle cheese over top and drizzle with whipping cream.
• 12 bake for 30 minutes.
• 13 let stand for 10 minutes before serving.