Crawfish Enchiladas For Brunch

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 tablespoons unsalted butter
• 5 sprigs fresh thyme, de-stemmed, chopped
• 1 bunch green onion, green and parts, finely chopped
• 1 garlic clove, minced
• 2 bell peppers, diced
• 4 tablespoons tomato paste
• 1 lb louisiana crawfish tail (if using a bag, add a little water to the empty bag, seal, shake, save.)
• 1 teaspoon crystal hot sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 2 cups monterey jack cheese, divided use, shredded
• 10 (6 inch) flour tortillas
• 12 eggs, whisked
• 1/4 cup half-and-half
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon butter, softened

Recipe

• 1 heat oven to 350 degrees.
• 2 melt butter in a large saute pan over medium heat.
• 3 add the thyme and cook until the thyme is fragrant.
• 4 add green onions, garlic and peppers and saute 3 to 5 minutes.
• 5 add tomato paste and spread the paste mixture out all over the surface of the pan.
• 6 cook for another 5 to 7 minutes. add the crawfish tails, any liquid from the crawfish bag, hot sauce, salt and pepper.
• 7 cook mixture for another 4 minutes. remove from heat and cool completely.
• 8 to the cooled crawfish mixture, add 1 cup of the shredded cheese.
• 9 add the half and half to the cracked eggs and season with remaining salt and black pepper. butter a 13- by 9-inch baking pan and pour enough of the egg mixture into the bottom to cover, then set aside.
• 10 lay out 10 flour tortillas and evenly divide the crawfish mixture among all tortillas.
• 11 roll each tortilla tightly and place, seam side down, into the baking dish.
• 12 fill the pan with all the tortillas, cover with the remaining whisked eggs and sprinkle the top evenly with the remaining shredded cheese.
• 13 place in the middle rack of the oven and bake for 20 minutes or until the tip of a knife, inserted in the middle of pan, comes out clean.
• 14 remove from oven.
• 15 let rest for 5 minutes before serving.