Updated: Jan 4, 2020
Time to take our crawfish south of the border. There are so many Mexican restaurants here in Arkansas, I wonder sometimes why I am not speaking Spanish.
1 Onion, chopped
1 teaspoon Garlic, minced
1/2 cup Green Bell Pepper, chopped
1 (14oz) Can Rotel Tomatoes
1 cup Tomatoes, chopped
2 tablespoons All-purpose Flour
1 cup Half and Half
1 pound Crawfish Tails
1 teaspoon Chili Powder
4 ounces Cheese Spread ( Cheese Whiz)
Creole Seasoning to taste
Dash of Cayenne Pepper
16 6-inch Tortillas
4 ounces Cheddar Cheese, shredded
Preheat oven to 350℉. In a large non-stick skillet coated with cooking spray, sauté the onions, garlic and bell peppers until tender, about 5 minutes. Add both chopped tomatoes. Stir in the flour and gradually add the half and half. Add the crawfish tails and chili powder, cooking until boiling and thickened. Reduce heat and stir in the processed cheese until melted. Season to taste. Divide crawfish mixture (about 1/4 cup each) among the tortillas, roll and lay in a baking dish coated with cooking spray. Pour any extra sauce on top of the enchiladas. Sprinkle with shredded cheese. Bake for 10 minutes or until heated and cheese is melted.
Good Cooking, Good eating and Good Living!