Crawfish Enchiladas Con Queso

Main Course

Recipe courtesy of Chef Paul Prudhomme, K Paul's Kitchen, New Orleans

Serves 10

  • 1 stick unsalted butter
  • 1 cup finely chopped onions
  • 1 cup canned green chiles, chopped
  • 3/4 cup green bell peppers, finely chopped
  • 2 tablespoons plus 1 teaspoon Chef Paul Prudhomme’s Seafood Magic or Blackened Redfish Magic 
  • 1/2 teaspoon minced garlic
  • 3 cups heavy cream
  • 1 cup dairy sour cream
  • 8 cups grated Monterey Jack cheese
  • 2 pounds peeled crawfish tails
  • 2/3 cup green onions, finely chopped
  • 1/2 cup cooking oil
  • 20 6-inch corn tortillas

Crawfish Enchiladas Con Queso

Crawfish Enchiladas Con Queso

Click image to enlarge


In a large skillet, melt 1/2 the butter. Add the onions, green chiles, bell peppers, 1 tablespoon Seafood Magic or Blackened Redfish Magic and the minced garlic. Sauté over medium heat for 10 minutes, stirring often. Stir in the cream and bring mixture to a rapid boil; then reduce the heat and simmer uncovered 10 minutes, stirring constantly. Add the sour cream; with a metal whisk, beat continuously until the sour cream is dissolved, about 3 minutes. Add 3 cups of the cheese and stir until melted.  Set the sauce aside.

In a 4-quart saucepan melt the remaining butter. Add the crawfish, green onions and the remaining Seafood Magic or Blackened Redfish Magic. Sauté over medium heat for about 6 minutes, stirring occasionally. Add the cheese sauce to the crawfish mixture and stir well.  Simmer until the flavors are well blended, about 6 to 10 minutes, stirring occasionally. Set aside.

In a small skillet heat the oil to 325ºF. Holding the tortilla with metal tongs, dip each into the hot oil just long enough to soften, about 1 second on each side; drain on paper towels.  Spoon about 1/3 cup sauce on each tortilla and roll up tortilla; place seam side down on a heated serving plate. Cover the tortilla from end to end with a generous amount of additional sauce. Then sprinkle it with 1/4 cup cheese. For the prettiest presentation, place the enchiladas under a broiler near the flame until the cheese melts and begins to brown, about 2 minutes. Or, bake the enchiladas in a 350ºF oven until cheese melts, about 5 to 8 minutes.

Serve immediately.


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