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
  1. Preheat oven to 350°. Spray a 13x9-inch baking pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until bubbly and cheese is melted and browned, 35 to 40 minutes. Let stand for 10 minutes.
  6. In a small bowl, toss together plum tomatoes and remaining ¼ cup cilantro. Sprinkle tomato mixture over enchiladas before serving.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crawfish-enchiladas/