This recipe works equally well substituting 3 pounds of peeled medium-sized shrimp for the crawfish. The sauce is also great over spaghetti or rice.
Makes 10 servings
1 cup finely chopped onions
1 cup canned green chiles, chopped
¾ cup finely chopped green bell peppers
2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Seafood Magic® or Blackened Redfish Magic®
½ teaspoon minced garlic
3 cups heavy cream
1 cup sour cream
8 cups grated Monterey Jack cheese or other white (preferably non-processed) cheese (2 pounds)
2 pounds peeled crawfish tails
2/3 cup very finely chopped green onions
½ cup cooking oil
20 (6-inch) corn tortillas
How To Prepare
In a 4-quart saucepan melt the remaining ½ stick butter. Add the crawfish, green onions and the remaining Seafood Magic® or Blackened Redfish Magic® . 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 325°F. 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 ⅓ 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 ¼ 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 350º oven until cheese melts, about 5 to 8 minutes. Serve immediately.
Copyright © 1984 by Paul Prudhomme