Enchiladas with Mornay Sauce from Boutin's - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Enchiladas with Mornay Sauce from Boutin's

Thursday, August 31, 2006

Enchiladas

INGREDIENTS

½ lb cream cheese
1 lb pepper jack cheese
1 tablespoon (T) cumin
1 teaspoon (tsp) chilipowder
1 tsp granulated garlic
¼ black pepper
¼ tsp cayenne pepper
¼ Tony Chachere's seasoning
1 lb crawfish (rinsed and drained)

PROCEDURE

  • Dice cheese and put under heat lamp to soften.
  • Mix in seasonings with cheese.
  • Add crawfish and sour cream and mix well.

Mornay

INGREDIENTS

4 oz margarine
8 Tbsp flour
1 Tbsp chicken base
1 pint or ½ quart heavy whipping cream
1 Tbsp half and half
1 Tbsp cumin
1 tsp chili powder
1 tsp granulated garlic
¼ tsp black pepper
¼ tsp cayenne pepper
¼ tsp Tony Chachere's seasoning
1 lb Velveeta
¼ lb shredded pepper jack cheese

PROCEDURE

  • Add margarine and flour together to make blonde roux; cook about 1 to 2 minutes.
  • Add chicken base after roux is made.
  • Add heavy whipping cream and half and half to roux and mix very well.
  • Let cream thicken to coat back of spoon before adding cheese.
  • Add cheese and stir until melted. Serve over enchiladas.
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