Cajun Crawfish Enchiladas

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

Ingredients

• Servings: 15
• 1/2 cup butter
• 2 cups onions
• 1 cup bell pepper
• 16 ounces cream cheese
• 1 1/2 teaspoons oregano leaves
• 1 teaspoon ground cumin
• 4 teaspoons old bay seasoning
• 2 tablespoons parsley
• 2 teaspoons salt
• 1 teaspoon ground red pepper
• 1 cup heavy whipping cream
• 1/2 cup butter
• 4 lbs crawfish tails, deveined
• 2 teaspoons old bay seasoning
• 2 teaspoons garlic
• 1/2 cup green onion
• 30 (6 inch) flour tortillas
• 1 cup heavy whipping cream
• 16 ounces monterey jack cheese or 16 ounces mexican blend cheese
• 2 tablespoons parsley sprigs (to garnish)

Recipe

• 1 preheat oven 325 degrees.
• 2 in a 3-quart pot over medium high heat, melt 1/2-cup butter. add onion and bell pepper. cook and stir 5 minutes. reduce heat to medium and cook an additional 5 minutes. add cream cheese, oregano, cumin, 2 teaspoons old bay seafood seasoning, konriko creole seasoning, and parsley. cook and stir 3 minutes. add 1 cup whipping cream and cook 5 minutes. set aside.
• 3 in a large skillet over low-medium heat (too high heat will cause crawfish to become rubbery or hard), combine remaining ½-cup of butter and crawfish. cook and stir 3 minutes. add 2 teaspoons old bay seafood seasoning, garlic powder and green onion. cook an additional 2 minutes. (drain, keeping liquid and set aside) add to cream mixture and mix well. spoon a portion of mixture in the center of each warm tortilla. fold the tortilla in thirds and place seam side down in casserole dish.
• 4 mix liquid from crawfish with 1 cup whipping cream and cook for 3 minutes. add remaining mixture of crawfish and stir.
• 5 spoon mixture over the tortilla and top with cheese.
• 6 bake at 325 for 10 to 15 minutes.
• 7 garnish with fresh parsley sprigs if desired.