Crawfish Enchiladas

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Step 1

In a pot/skillet over high heat melt butter. Add onion and pepper and sauté until transparent.

Step 2

Add Rotel tomatoes and simmer 2 minutes.

Step 3

Add cayenne, black pepper, salt, garlic, and chili powder and stir well.
 Add crawfish and simmer 3 minutes.

Step 4

Add cream and roux. Stir continuously while bringing to a boil.

Step 5

REMOVE from heat and add Velveeta cheese.

Step 6

Allow mixture to cool completely. I usually put it in the fridge, the day before

Step 7

When you’re ready to make the enchiladas 
• Preheat oven to 400 degrees
• Fill crawfish mixture into tortillas and fold in half; I usually secure each one with a toothpick

Step 8

Place in greased baking pan and top with a little of the leftover mixture and cheddar cheese.
• Bake 7 - 10 minutes or until golden brown.