Shrimp or Crawfish Enchiladas

Recipe courtesy of Cane River's Louisiana Living

Serves 8 to 10

Ingredients: 
  • 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

 

Method: 

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.

Louisiana Recipes Weekly



 

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