Shrimp or Crawfish Enchiladas con Queso
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Thursday, 23 June 2011 00:19
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Works equally well with shrimp or crawfish; enjoy 2 sticks unsalted butter, (in all) 1 cup finely chopped onions 1 cup canned green chilies, drained and chopped ¾ cup finely chopped bell pepper 1 ½ tsp salt, (in all) 1 tsp...

 

Works equally well with shrimp or crawfish; enjoy

  • 2 sticks unsalted butter, (in all)
  • 1 cup finely chopped onions
  • 1 cup canned green chilies, drained and chopped
  • ¾ cup finely chopped bell pepper
  • 1 ½ tsp salt, (in all)
  • 1 tsp white pepper, (in all)
  • 1/4 tsp cayenne pepper, (in all)
  • 3/4 tsp oregano, (in all)
  • ½ tsp minced garlic
  • 3 cups heavy cream
  • 1 cup sour cream
  • 8 cups (2 pounds) Monterey Jack cheese, (in all)
  • 2 pounds peeled crawfish tails or 3 pounds peeled medium size shrimp
  • 2/3 cup very finely chopped green onions
  • ½ cup vegetable oil
  • 20 6-inch corn tortillas
  1. In large skillet melt 1 stick of butter
  2. Add onions, green chilies, bell pepper, ¾ tsp salt, ½ tsp white pepper, 1/8 tsp cayenne pepper, ¼ tsp oregano and the garlic; sauté over medium heat for 10 minutes, stirring often
  3. Stir in heavy cream and bring mixture to rapid boil; then reduce heat and simmer uncovered 10 minutes, stirring constantly
  4. Add sour cream; whisk continuously until sour cream is dissolved, about 3 minutes
  5. Add 3 cups of cheese and stir until melted; set sauce aside
  6. Into 4-quart saucepan, melt remaining 1 stick butter, add shrimp or crawfish, green onions, and remaining salt, ½ tsp white pepper, 1/8 tsp cayenne, and ½ tsp oregano; sauté over medium heat for about 6 minutes, stirring occasionally
  7. Add cheese sauce to crawfish (or shrimp) mixture and stir well; simmer until flavors are well blended, about 8 minutes, stirring occasionally; set aside
  8. Into small skillet heat oil to about 325°; hold tortillas one at a time with metal tongs, dip into hot oil just long enough to soften, about 1 second on each side, drain on paper towels
  9. Spoon about 1/3 cup of crawfish (shrimp) sauce on each tortilla and roll up
  10. Place rolled enchiladas into baking dish, cover with any remaining sauce and bake at 350° for about 5-8 minutes

Serves 10

 

Last Updated on Wednesday, 06 July 2011 03:22