CRAWFISH ENCHILADAS CON QUESO

Crawfish Enchiladas Con Queso image

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

Provided by gailanng

Categories Crawfish

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 13

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Ingredients

1/2 cup unsalted butter
1 cup finely chopped onion
1 cup canned green chili, chopped
3/4 cup green bell pepper, finely chopped
2 tablespoons cajun seasoning, plus 1 teaspoon Cajun seasoning mix (divided, to taste) or 2 tablespoons blackening seasoning, mix plus 1 teaspoon Cajun seasoning mix (divided, to taste)
1/2 teaspoon minced garlic
3 cups heavy cream
1 cup sour cream
8 cups grated monterey jack cheese
2 lbs peeled crawfish tails
2/3 cup green onion, finely chopped
1/2 cup cooking oil
20 (6 inch) corn tortillas

Steps:

In a large skillet, melt 1/2 the butter. Add the onions, green chiles, bell peppers, 1 tablespoon Cajun or Blackening seasoning mix and the minced garlic. Sauté over medium heat for 10 minutes, stirring often. Stir in the cream and bring mixture to a rapid boil; then reduce the heat and simmer uncovered 10 minutes, stirring constantly. Add the sour cream; with a metal whisk, beat continuously until the sour cream is dissolved, about 3 minutes. Add 3 cups of the cheese and stir until melted. Set the sauce aside.
In a 4-quart saucepan melt the remaining butter. Add the crawfish, green onions and the remaining 1 tablespoon plus 1 teaspoon Cajun or Blackening seasoning mix. Sauté over medium heat for about 6 minutes, stirring occasionally. Add the cheese sauce to the crawfish mixture and stir well. Simmer until the flavors are well blended, about 6 to 10 minutes, stirring occasionally. Set aside.
In a small skillet heat the oil to 325ºF. Holding the tortilla with metal tongs, dip each into the hot oil just long enough to soften, about 1 second on each side; drain on paper towels. Spoon about 1/3 cup sauce on each tortilla and roll up tortilla; place seam side down on a heated serving plate. Cover the tortilla from end to end with a generous amount of additional sauce. Then sprinkle it with 1/4 cup cheese. For the prettiest presentation, place the enchiladas under a broiler near the flame until the cheese melts and begins to brown, about 2 minutes. Or, bake the enchiladas in a 350ºF oven until cheese melts, about 5 to 8 minutes.
Serve immediately.

Nutrition Facts : Calories 992.5, Fat 80.8, SaturatedFat 44, Cholesterol 311.6, Sodium 612.2, Carbohydrate 28.7, Fiber 3.9, Sugar 3.6, Protein 41.1