Chipotle Crawfish Enchiladas

Chipotle Crawfish Enchiladas

• 2 pounds of crawfish tails
• 2 cups of heavy cream or half and half
• ½ stick of butter
• 4 oz of cream cheese
• 1 cup of shredded cheddar cheese
• 1 cup of shredded pepper jack cheese
• 1 bell pepper chopped
• 1 medium onion chopped
• 1 clove of garlic diced
• ½ to 1 chipotle pepper chopped (depends on spice tolerance)
• 1 tsp adobo sauce from can of chipotle peppers
• 1 jar of pimentos
• 1 small can of green chiles
• 1 Tbsp Scott’s Cajun Seasoning
• 1 tsp salt
• 1 tsp cumin
• 1 Tbsp Scott’s Cajun Hot Sauce
• 10-12 flour tortillas (taco size)

1. Preheat oven to 375 degrees.
2. Add butter to a heated skillet.
3. Add chopped onion and bell pepper and cook until onions are clear.
4. Add garlic and allow to cook for 2 mins.
5. Add cream, chipotle peppers, adobo sauce, green chiles, pimentos, Scott’s Cajun Seasoning, salt, cumin and Scott’s Cajun Hot Sauce. Allow to simmer for 10 mins while stirring often.
6. Add cream cheese and cheddar cheese. Stir well until fully melted.
7. Taste and adjust seasoning as needed.
8. Fill tortillas with crawfish mixture and roll up. Place in a 10” x 13” baking dish.
9. Using the remaining filling, drizzle over the enchiladas.
10. Sprinkle pepper jack cheese over the top.
11. Cover with foil and bake at 375 degrees for 15 mins.
12. Remove foil and place back in the oven with the broiler on and allow the cheese to brown slightly (approximately 2 mins).

Makes 10-12 enchiladas, feeds 4-6.

Alternate recipe:

Make sauce as indicated above and toss with cooked fettuccine pasta.