Crawfish Enchiladas

1 stick butter (1/4 lb)
1 cup onions, chopped
1/2 cup bell pepper chopped
3 pounds crawfish tails
3 cans cream of shrimp soup
1 pint whipping cream
1/2 pound Monterey Jack Cheese
1/2 pound Colby cheese
1 tablespoon chili powder
1 tablespoon cumin
1 cup green onion tops, chopped
50 flour tortillas
1/2 pound Monterey Jack, cheese, shredded

Preheat oven to 350F. In butter, saute onions and bell pepper until clear. Add crawfish; simmer 5 minutes, Add soup; simmer. Add whipping cream cheese, chili powder and cumin. Simmer 10 minutes. Do not bring to boil.

Cool down. Fill each tortilla with mixture; roll. Place seam side down in pan. When finished spoon remaining sauce over top and spread grated cheese on top. Bake. Serve with green Salad.

Serves 25

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Cajun Country -- New Iberia, Louisiana