Prejean’s Famous Crawfish Enchiladas

By bsctbb

Ingredients

• 1/2 cup butter
• 1 cup diced onion
• 1/2 cup diced bell pepper
• 1 1/4 cups canned Rotel tomatoes
• 1 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons granulated garlic
• 1 teaspoon chili powder
• 1 pound crawfish tails
• 3 cups heavy cream
• 4 tablespoons Blonde Roux
• 8 ounces Velveeta Cheese, shredded
• 12 (6-inch) flour tortillas
• 8 ounces Cheddar cheese, shredded

Preparation

Step 1

In a skillet over high heat melt butter. Add onion and pepper and sauté until transparent. Add Rotel tomatoes and simmer 2 minutes. Add cayenne, black pepper, salt, garlic, and chili powder and stir well.
• Add crawfish and simmer 3 minutes. Add cream and roux. Stir continuously while bringing to a boil. Remove from heat and add Velveeta cheese. Allow to cool completely.
• Preheat oven to 400 degrees
• Fill crawfish mixture into tortillas and roll. Place in greased baking pan and top with cheddar cheese.
• Bake 7 minutes or until golden brown. Top with remaining mixture as desired.
This recipe makes 12 enchiladas - Top with Prejean’s Enchilada Sauce to complete this dish.