CRAWFISH ENCHILADAS

Crawfish Enchiladas image

Provided by ratherbeswimmin

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.