Best Crawfish Enchilada Con Queso Recipes

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CRAWFISH ENCHILADA CON QUESO



Crawfish Enchilada con Queso image

Provided by Greg Sonnier

Categories     Cheese     Shellfish     Appetizer     Bake     Mardi Gras     Cheddar     Monterey Jack     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 (appetizer) servings

Number Of Ingredients 16

2 tablespoons lard or bacon fat
1 teaspoon chili powder
1 cup small diced onion
1/4 cup small diced red pepper
1/2 cup small diced celery
1 tablespoon yellow corn flour
2 cups heavy cream
1/4 cup seafood stock
1/4 cup grated cheddar cheese
1/2 pound fresh crawfish tails
1/8 cup green onions
Salt and freshly ground pepper
Vegetable oil, for softening tortillas
4 blue corn tortillas
1/2 cup grated Monterey Jack cheese
Salsa, for serving

Steps:

  • 1. Heat oven to 350°F. Heat lard and chili powder in a 10-inch skillet. Add onion, red pepper, and celery. Cook, stirring frequently, until soft, about 5 minutes. Add corn flour and stir to combine. Add cream and stock. Bring to a boil, and reduce heat to simmer. Add cheddar cheese and stir to combine. Add crawfish and green onions. Season with salt and pepper.
  • 2. Meanwhile, heat vegetable oil in a large skillet. Add tortillas, one at a time, to soften. Remove to a plate lined with paper towels to drain.
  • 3. Place tortilla in shallow baking dish. Using a slotted spoon, fill tortilla with crawfish mixture and roll to seal. Repeat with remaining ingredients. Pour over cream mixture. Top with grated Monterey Jack. Transfer to oven and cook until cheese is melted and bubbly, 15 to 20 minutes.
  • 4. Remove from oven. Place on a rack to cool and set, about 5 minutes. Serve immediately with salsa.

CRAWFISH ENCHILADAS



Crawfish Enchiladas image

Make and share this Crawfish Enchiladas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crawfish

Time 50m

Yield 6 serving(s)

Number Of Ingredients 20

1 tablespoon butter
1 cup chopped green onion
1/2 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped seeded jalapeno pepper
3 garlic cloves, minced
2 teaspoons all-purpose flour
1 cup 1% low-fat milk
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup nonfat sour cream
2 cups cooked crawfish tail meat
12 (6 inch) corn tortillas
1/2 cup shredded monterey jack cheese

Steps:

  • Melt butter in a large nonstick skillet over med-high heat.
  • Add in green onions and the next 6 ingredients; stir/sauté 5 minutes or until tender.
  • Sprinkle flour over vegetables; cook 1 minute, stirring constantly.
  • Gradually add milk, stirring with a whisk.
  • Cook over med heat for about 8 minutes or until thick, stirring constantly.
  • Stir in salt and the next 4 ingredients.
  • Remove from heat; let stand 3 minutes.
  • Add in cheddar cheese and sour cream, stirring until cheese melts.
  • Stir in the crawfish.
  • Add 1 inch of water to a medium skillet; bring to a simmer.
  • Dip 1 tortilla in water using tongs.
  • Spoon 1/4 cup crawfish mixture into center of 1 tortilla; roll tightly and place in a 13x9 inch baking dish coated with cooking spray.
  • Repeat procedure with remaining tortillas and 2 3/4 cups crawfish mixture.
  • Spread remaining crawfish mixture over tortillas.
  • Sprinkle with Monterey jack cheese.
  • Cover and bake in a 325°F oven for 10 minutes or until heated thoroughly.

CAJUN CRAWFISH ENCHILADAS



Cajun Crawfish Enchiladas image

While this cajun lady was living in Corpus Christi I was challenged to cook up a mexican dish with crawfish for a pot luck dinner. Cajuns are known for what we have around us and try to make something great out of it. By the way...it was a winner.

Provided by Jerrie T

Categories     One Dish Meal

Time 45m

Yield 15 serving(s)

Number Of Ingredients 20

1/2 cup butter
2 cups onions
1 cup bell pepper
16 ounces cream cheese
1 1/2 teaspoons oregano leaves
1 teaspoon ground cumin
4 teaspoons Old Bay Seasoning
2 tablespoons parsley
2 teaspoons salt
1 teaspoon ground red pepper
1 cup heavy whipping cream
1/2 cup butter
4 lbs crawfish tails, deveined
2 teaspoons Old Bay Seasoning
2 teaspoons garlic
1/2 cup green onion
30 (6 inch) flour tortillas
1 cup heavy whipping cream
16 ounces monterey jack cheese or 16 ounces Mexican blend cheese
2 tablespoons parsley sprigs (to garnish)

Steps:

  • Preheat oven 325 degrees.
  • In a 3-quart pot over medium high heat, melt 1/2-cup butter. Add onion and bell pepper. Cook and stir 5 minutes. Reduce heat to medium and cook an additional 5 minutes. Add cream cheese, oregano, cumin, 2 teaspoons Old Bay Seafood seasoning, Konriko Creole Seasoning, and parsley. Cook and stir 3 minutes. Add 1 cup whipping cream and cook 5 minutes. Set aside.
  • In a large skillet over low-medium heat (too high heat will cause crawfish to become rubbery or hard), combine remaining ½-cup of butter and crawfish. Cook and stir 3 minutes. Add 2 teaspoons Old Bay Seafood seasoning, garlic powder and green onion. Cook an additional 2 minutes. (Drain, keeping liquid and set aside) Add to cream mixture and mix well. Spoon a portion of mixture in the center of each warm tortilla. Fold the tortilla in thirds and place seam side down in casserole dish.
  • Mix liquid from crawfish with 1 cup whipping cream and cook for 3 minutes. Add remaining mixture of crawfish and stir.
  • Spoon mixture over the tortilla and top with cheese.
  • Bake at 325 for 10 to 15 minutes.
  • Garnish with fresh parsley sprigs if desired.

PREJEAN'S FAMOUS CRAWFISH ENCHILADAS RECIPE - (3.8/5)



Prejean's Famous Crawfish Enchiladas Recipe - (3.8/5) image

Provided by bsctbb

Number Of Ingredients 15

1/2 cup butter
1 cup diced onion
1/2 cup diced bell pepper
1 1/4 cups canned Rotel tomatoes
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons granulated garlic
1 teaspoon chili powder
1 pound crawfish tails
3 cups heavy cream
4 tablespoons Blonde Roux
8 ounces Velveeta Cheese, shredded
12 (6-inch) flour tortillas
8 ounces Cheddar cheese, shredded

Steps:

  • In a skillet over high heat melt butter. Add onion and pepper and sauté until transparent. Add Rotel tomatoes and simmer 2 minutes. Add cayenne, black pepper, salt, garlic, and chili powder and stir well. • Add crawfish and simmer 3 minutes. Add cream and roux. Stir continuously while bringing to a boil. Remove from heat and add Velveeta cheese. Allow to cool completely. • Preheat oven to 400 degrees • Fill crawfish mixture into tortillas and roll. Place in greased baking pan and top with cheddar cheese. • Bake 7 minutes or until golden brown. Top with remaining mixture as desired. This recipe makes 12 enchiladas - Top with Prejean's Enchilada Sauce to complete this dish.

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