Crawfish Enchiladas (Paul Prudhomme)

Sauce

1/2 stick unsalted butter
1 c finely chopped onions
1 c canned green chiles, chopped
3/4 c finely chopped green bell peppers
1 1/4 t salt, or to taste
3/4 t white pepper, or to taste
1/2 t cayenne, or to taste
1/4 t dried oregano leaves
1/2 t minced garlic
3 c heavy cream
1 c dairy sour cream
3 c grated Monterey Jack cheese or other white cheese (preferably non-processed)

In a large skillet melt butter. Add the onions, green chiles, bell peppers, salt, white pepper, cayenne, oregano and the minced garlic. Sauté over medium heat for 10 min, stirring often. Stir in the cream and bring mix to a rapid boil; then reduce the heat and simmer uncovered 10 min, stirring constantly. Add the sour cream; with a metal whisk, beat continuously until the sour cream is dissolved, about 3 min. Add cheese and stir until melted. Set the sauce aside.

Enchiladas

1/2 stick butter
5 c grated Monterey Jack cheese or other white (preferably non-processed) cheese
2 lbs peeled crawfish tails
1 1/2 t salt, or to taste
2 t white pepper, or to taste
1 t cayenne, or to taste
1/2 t oregano
2/3 c very finely chopped green onions
1/2 c cooking oil
20 6″ corn tortillas

In a 4 qt saucepan melt butter. Add crawfish, green onions and the remaining salt, pepper, 1 t red pepper, and oregano. Sauté over medium heat for about 6 min, stirring occasionally. Add the cheese sauce to the crawfish mix and stir well. Simmer until the flavors are well blended, about 6 – 10 min, stirring occasionally. Set aside. In a small skillet heat the oil to 325º. 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 c sauce on each tortilla and roll up tortilla; place seam side down in a baking dish. Cover the tortilla from end to end with a generous amount of additional sauce. Then sprinkle it with the remaining cheese.

For the Prettiest Presentation: Place the enchiladas under a broiler near the flame until the cheese melts and begins to brown, about 2 min. Or, bake the enchiladas in a 350 oven until cheese melts, about 5 – 8 min. Serve immediately.

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One thought on “Crawfish Enchiladas (Paul Prudhomme)

  1. Sean mcstud June 24, 2017 at 8:09 am Reply

    I’m going to try this tonight. Thanks for sharing.

    Like

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