Crawfish Enchiladas

Prep Time: 40 Minutes

Cook Time: 10 Minutes

Ready In: 50 Minutes

Servings: 6

From Cooking Light.

Ingredients:

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

Directions:

1. Melt butter in a large nonstick skillet over med-high heat.
2. Add in green onions and the next 6 ingredients; stir/sauté 5 minutes or until tender.
3. Sprinkle flour over vegetables; cook 1 minute, stirring constantly.
4. Gradually add milk, stirring with a whisk.
5. Cook over med heat for about 8 minutes or until thick, stirring constantly.
6. Stir in salt and the next 4 ingredients.
7. Remove from heat; let stand 3 minutes.
8. Add in cheddar cheese and sour cream, stirring until cheese melts.
9. Stir in the crawfish.
10. Add 1 inch of water to a medium skillet; bring to a simmer.
11. Dip 1 tortilla in water using tongs.
12. 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.
13. Repeat procedure with remaining tortillas and 2 3/4 cups crawfish mixture.
14. Spread remaining crawfish mixture over tortillas.
15. Sprinkle with Monterey jack cheese.
16. Cover and bake in a 325°F oven for 10 minutes or until heated thoroughly.

By RecipeOfHealth.com