Crawfish Enchiladas
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1 stick butter, divided |
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1/2 onion, chopped |
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6 jalapeño peppers, sliced |
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1/2 bell pepper, chopped |
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1 pod garlic, minced |
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1 teaspoon salt |
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1/4 teaspoon white pepper |
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3/4 teaspoon cayenne pepper |
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1/2 teaspoon oregano |
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1-1/2 cups whipping cream |
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1/2 cup sour cream |
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1-1/2 cups Monterey Jack cheese |
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1/2 teaspoon chili powder |
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2 stalks green onions, chopped |
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10
corn tortillas |
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2-1/2
cups cheddar cheese |
Melt 1/2 stick butter and add onions, 2/3 of jalapeño pepper slices (reserve the other 1/3), bell pepper, garlic, salt, white pepper, cayenne and oregano. Sauté till onions wilt. Add whipping cream and simmer 10 minutes. Add sour cream and Monterey Jack cheese; stir and simmer 5 minutes. Place on lowest heat setting.
In separate saucepan, melt 1/2 stick butter. Add crawfish, chili powder and green onions. Sauté 5 minutes.
While crawfish are sautéing, dip each tortilla in cream sauce for about 10 to 15 seconds. Remove and lay tortillas on large baking dish.
Add crawfish to cream sauce and simmer 10 minutes. Spoon a little crawfish sauce into each tortilla and roll. Place tortillas seam side down in baking dish and pour remainder of sauce over them. Sprinkle cheddar cheese over enchiladas and bake in 350° oven till cheese is nice and melted, 5 to 7 minutes.
Remove from oven, cover with remainder of sliced jalapeño peppers.
Yield: 5 servings
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