Shrimp or Crawfish Enchiladas

Recipe courtesy of Cane River's Louisiana Living

Serves 8 to 10

  • ⅔ cup chopped onion
  • 1 cup chopped green onions
  • 1 ( 4 ounce) can mild or hot flavored chili peppers
  • ¾ cup chopped green hell pepper
  • ¾ cup chopped red hell pepper
  • 1 cup margarine
  • salt and black pepper to taste
  • cayenne pepper to taste
  • 1 teaspoon oregano
  • 2 cloves chopped garlic
  • 3 cups whipping cream
  • 1 cup sour cream
  • 2½ cups (10 ounces) grated Monterrey Jack Cheese, divided
  • 2 pounds shrimp or crawfish tails
  • 8 to 10 flour tortillas

Shrimp or Crawfish Enchilada Pie

Shrimp or Crawfish Enchilada Pie

Click image to enlarge



Sauté onion, green onions, chili peppers, and bell peppers in margarine for about 10 minutes. Season with salt, black pepper, cayenne pepper, oregano and garlic. Add whipping cream. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in sour cream and whisk for about 3 minutes. Add 1½ cups Monterey Jack cheese and stir until melted. Set aside. Sauté shrimp or crawfish for about 6 minutes or until done.

Spoon about ½ cup of the sauce in the bottom of a 9x13-inch baking dish. Divide shrimp or crawfish down the center of each tortilla and spoon a little sauce over the top; wrap each tightly and place, seam-side down, in prepared pan. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese. Bake at 350ºF for 25 to 30 minutes until browned and bubbly.

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