Crawfish Enchiladas

1 lb. Crawfish
1/2 stick Butter
1 Onion, chopped
2 cloves Garlic, chopped
1 1/2 cans Spicy V-8 juice
Jalapenos, chopped, divided
Flour tortillas
1 block Monterey jack jalapeno cheese
1 pkg. Cheddar cheese, shredded
3/4 pint Whipping cream
1 can Cream of mushroom soup
Oregano
Paprika
Salt
Red pepper

Melt butter in sauce pan. Sauté onions, garlic and jalapenos.
Add whipping cream and soup. Add V-8 juice and seasonings to taste.
Bring to boil. Add chopped Monterey cheese and cook until cheese melts.
Add crawfish. Cook until crawfish is heated.
Spread mixture on tortilla, roll into tortilla and place in pan.
Pour remaining sauce over enchiladas. Sprinkle with cheddar and jalapenos.
Bake at 400 degrees until cheese melts.

Wanda Papillion         


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