Recipes
Cajun Crawfish Enchilada
09
May
May
Cajun Crawfish Enchilada
This crawfish enchiladas recipe is loaded with bold flavors like Bold Creole Cajun Boy seasoning, sautéed onions, bell peppers, and garlic. Rolled in tortillas, covered in melted Pepper Jack cheese, and topped with shredded Monterey cheese, it's a mouth-watering dish that's perfect for satisfying any craving for spicy and savory flavors. Served with onion tops and sour cream, it's a great way to experience the unique taste of Cajun cooking!Bon appetit!
Ingredients
- 1 pound peeled crawfish tails
- 1 whole onion chopped
- 1 whole bell pepper chopped
- 2 tablespoons garlic
- 1 stick salted butter
- 1 block pepper Jack cheese
- 1 bag shredded Monterey cheese
- 1/2 cup chopped onion tops
- 6 tortillas
- Bold Creole Cajun Boy seasoning
Instructions
- In a saucepan, sauté the chopped onion, bell pepper, butter, and garlic.
- Add the crawfish tails and Cajun Boy seasoning. Make sure to add water to the bag of crawfish tails to get all the buttery fat into the pot.
- Once the mixture comes to a boil, simmer for 10 to 15 minutes, making sure to add plenty of Cajun Boy Creole seasoning to the mix.
- Add 3/4 of the block of Pepper Jack cheese, stirring until all the cheese is melted evenly, for approximately 5 minutes.
- Lightly grease a small Pyrex deep dish baking pan.
- Fill 6 flour tortillas with the crawfish mixture and roll into the baking dish.
- Use the remaining crawfish to cover all 6 tortillas, then top with shredded Monterey cheese and bake at 350°F for 25 minutes, covered.
- Remove from oven and let sit for 5 to 10 minutes. Serve with chopped onion tops garnish and sour cream if preferred.
