Crawfish Enchiladas (Gabrielle's)
Yield
6 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 1 | tablespoon |
lard
or bacon fat |
|
| 1 | teaspoon |
chili powder
|
|
| ¼ | cup |
onions
finely chopped |
|
| 2 | tablespoon |
green bell peppers
finely chopped |
|
| 2 | tablespoon |
celery
finely chopped |
|
| 1 | teaspoon |
garlic
finely chopped |
|
| ¼ | cup |
fish stock
or clam juice |
|
| ¾ | cup |
heavy whipping cream
|
|
| 1 ½ | teaspoon |
cornstarch
or 1 tablespoon wondra |
|
| ¼ | cup |
cheddar cheese
shredded |
|
| 1 | x |
salt
|
*
|
| Enchiladas | |||
| 6 | each |
corn tortillas (6-inch)
6 inch |
*
|
| 8 | ounce |
crawfish tails
cooked, chopped |
|
| 1 | tablespoon |
scallions, spring or green onions
chopped |
|
| ⅓ | cup |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 15 | ml |
lard
or bacon fat |
|
| 5 | ml |
chili powder
|
|
| 59 | ml |
onions
finely chopped |
|
| 3E+1 | ml |
green bell peppers
finely chopped |
|
| 3E+1 | ml |
celery
finely chopped |
|
| 5 | ml |
garlic
finely chopped |
|
| 59 | ml |
fish stock
or clam juice |
|
| 177 | ml |
heavy whipping cream
|
|
| 7.5 | ml |
cornstarch
or 1 tablespoon wondra |
|
| 59 | ml |
cheddar cheese
shredded |
|
| 1 | x |
salt
|
*
|
| Enchiladas | |||
| 6 | each |
corn tortillas (6-inch)
6 inch |
*
|
| 231.2 | ml/g |
crawfish tails
cooked, chopped |
|
| 15 | ml |
scallions, spring or green onions
chopped |
|
| 79 | ml |
monterey jack cheese
shredded |
|
Directions
Prepare the sauce.
Melt lard in a medium saucepan, add chili powder, onion, bell pepper, celery and garlic.
Cook over medium heat until soft, about 10 minutes.
Add corn or instant flour and cook 2 minutes more.
Add cream and stock, bring mixture to a boil and stir in cheddar cheese.
Stir constantly until melted.
Remove sauce from heat and season to taste with salt.
Heat oven to 400 degrees F, then prepare the enchiladas.
Soften tortilla shells by wrapping them in plastic wrap and heating in a microwave oven for 30 to 50 seconds.
Combine half of the sauce with the crawfish tails.
Fill each tortilla shell with ¼ cup of this mixture and sprinkle with green onion.
Roll shells around filling and fit snugly into a small oven casserole dish.
Pour remaining sauce over all and top with shredded Monterey Jack.
Bake until enchiladas are heated through and cheese is melted and bubbly, about 10 minutes.
