Crawfish Enchiladas

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 cup chopped green onion
• 1/2 cup chopped red onion
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped yellow bell pepper
• 1/4 cup chopped seeded jalapeno pepper
• 3 garlic cloves, minced
• 2 teaspoons all-purpose flour
• 1 cup 1% low-fat milk
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1/2 cup nonfat sour cream
• 2 cups cooked crawfish tail meat
• 12 (6 inch) corn tortillas
• 1/2 cup shredded monterey jack cheese

Recipe

• 1 melt butter in a large nonstick skillet over med-high heat.
• 2 add in green onions and the next 6 ingredients; stir/sauté 5 minutes or until tender.
• 3 sprinkle flour over vegetables; cook 1 minute, stirring constantly.
• 4 gradually add milk, stirring with a whisk.
• 5 cook over med heat for about 8 minutes or until thick, stirring constantly.
• 6 stir in salt and the next 4 ingredients.
• 7 remove from heat; let stand 3 minutes.
• 8 add in cheddar cheese and sour cream, stirring until cheese melts.
• 9 stir in the crawfish.
• 10 add 1 inch of water to a medium skillet; bring to a simmer.
• 11 dip 1 tortilla in water using tongs.
• 12 spoon 1/4 cup crawfish mixture into center of 1 tortilla; roll tightly and place in a 13x9 inch baking dish coated with cooking spray.
• 13 repeat procedure with remaining tortillas and 2 3/4 cups crawfish mixture.
• 14 spread remaining crawfish mixture over tortillas.
• 15 sprinkle with monterey jack cheese.
• 16 cover and bake in a 325°f oven for 10 minutes or until heated thoroughly.