Crawfish Enchiladas
Makes 8 Servings
Ingredients
- 3 slices thick-cut bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 (10-ounce) cans diced tomatoes with green chiles
- 2 (10-ounce) cans chopped green chiles
- ½ cup chopped fresh cilantro, divided
- 1 teaspoon ground cumin
- 1 cup heavy whipping cream
- 4 ounces cream cheese, cubed and room temperature
- 3 cups shredded Monterey Jack cheese, divided
- 1 (16-ounce) package frozen crawfish tails, thawed and undrained
- 16 (6-inch) corn tortillas
- 3 fresh plum tomatoes, diced
Instructions
- Preheat oven to 350°. Spray a 13x9-inch baking pan with cooking spray.
- In a large skillet, cook bacon over medium heat, stirring occasionally, until crispy. Remove from drippings in pan using a slotted spoon, and let drain on paper towels.
- In same skillet, cook onion and garlic over medium heat, stirring occasionally, until onion is tender, about 4 minutes. Add flour, and cook, stirring frequently, for 1 minute. Add canned tomatoes, chiles, ¼ cup cilantro, and cumin; cook, stirring occasionally, until thickened, about 2 minutes. Slowly stir in heavy cream and cream cheese. Cook, stirring occasionally, until thick and bubbly, 7 to 8 minutes. Remove from heat, and stir in bacon and 1 cup shredded cheese. Transfer 2½ cups mixture to a medium bowl.
- Add crawfish to remaining mixture in skillet, stirring until combined. Spoon 1 cup crawfish mixture into bottom of prepared pan. Spread evenly. Divide remaining crawfish mixture among tortillas; roll up tortillas to cover filling, and place, seam side down, in pan. Spoon reserved mixture on top. Sprinkle with remaining 2 cups cheese.
- Bake until bubbly and cheese is melted and browned, 35 to 40 minutes. Let stand for 10 minutes.
- In a small bowl, toss together plum tomatoes and remaining ¼ cup cilantro. Sprinkle tomato mixture over enchiladas before serving.
