Recipe courtesy of Chef Paul Prudhomme, K Paul’s Kitchen, New Orleans.
Ingredients: [‘unsalted butter’, ‘onion’, ‘green chili’, ‘green bell pepper’, ‘cajun seasoning’, ‘garlic’, ‘heavy cream’, ‘sour cream’, ‘monterey jack cheese’, ‘crawfish tails’, ‘green onion’, ‘cooking oil’, ‘corn tortillas’]
Quantity of Ingredients: [“1/2 cup unsalted butter”,”1 cup finely chopped onion”,”1 cup canned green chili, chopped “,”3/4 cup green bell pepper, finely chopped “,”2 tablespoons cajun seasoning, plus 1 teaspoon Cajun seasoning mix (divided, to taste) or 2 tablespoons blackening seasoning, mix plus 1 teaspoon Cajun seasoning mix (divided, to taste)”,”1/2 teaspoon minced garlic”,”3 cups heavy cream”,”1 cup sour cream”,”8 cups grated monterey jack cheese”,”2 lbs peeled crawfish tails”,”2/3 cup green onion, finely chopped “,”1/2 cup cooking oil”,”20 (6 inch) corn tortillas”]
Number of Servings: 10
Steps: [‘In a large skillet, melt 1/2 the butter. Add the onions, green chiles, bell peppers, 1 tablespoon Cajun or Blackening seasoning mix and the minced garlic. Sauté over medium heat for 10 minutes, stirring often. Stir in the cream and bring mixture to a rapid boil; then reduce the heat and simmer uncovered 10 minutes, stirring constantly. Add the sour cream; with a metal whisk, beat continuously until the sour cream is dissolved, about 3 minutes. Add 3 cups of the cheese and stir until melted. Set the sauce aside.’, ‘In a 4-quart saucepan melt the remaining butter. Add the crawfish, green onions and the remaining 1 tablespoon plus 1 teaspoon Cajun or Blackening seasoning mix. Sauté over medium heat for about 6 minutes, stirring occasionally. Add the cheese sauce to the crawfish mixture and stir well. Simmer until the flavors are well blended, about 6 to 10 minutes, stirring occasionally. Set aside.’, ‘In a small skillet heat the oil to 325ºF. Holding the tortilla with metal tongs, dip each into the hot oil just long enough to soften, about 1 second on each side; drain on paper towels. Spoon about 1/3 cup sauce on each tortilla and roll up tortilla; place seam side down on a heated serving plate. Cover the tortilla from end to end with a generous amount of additional sauce. Then sprinkle it with 1/4 cup cheese. For the prettiest presentation, place the enchiladas under a broiler near the flame until the cheese melts and begins to brown, about 2 minutes. Or, bake the enchiladas in a 350ºF oven until cheese melts, about 5 to 8 minutes.’, ‘Serve immediately.’]