Chef John Folse's Crawfish Enchilada Casserole

Published: Aug. 5, 2004 at 8:48 PM CDT|Updated: Aug. 13, 2010 at 2:27 PM CDT
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Prep Time: 35 Minutes
Yields: 6 Servings
Comment: Crawfish enchiladas bring together the festivity of a Mexican fiesta with the South Louisiana love of food. Feel free to substitute fresh, seasonal seafood or chicken in this recipe.

1 1/2 pounds crawfish tails 
1/2 stick butter
1 cup chopped onions 
1/2 cup diced celery
1 cup diced red bell peppers
3 cloves garlic, minced
1 package Bittersweet Plantation Dairy Creole Cream Cheese (drained) 
1/2 cup sour cream
1 tsp oregano
1 tsp ground cumin
1 tsp thyme
1 tsp chili powder
1 tsp chipotle chili pepper
1 cup heavy whipping cream 
1/2 cup chopped green onions 
1/4 cup chopped parsley
salt and black pepper to taste
8 (6-inch) flour tortillas
1 1/2 cups grated Pepper Jack cheese

Method: Preheat oven to 350°F. In a large skillet, melt butter over medium heat. Add onions, celery and red bell peppers. Sauté 5 minutes or until vegetables are wilted. Add crawfish tails and garlic, and cook an additional 5 minutes. Add cream cheese, sour cream, herbs and chili powders. Blend well. Stir in whipping cream, reduce heat to low and cook 5 minutes. Remove mixture from heat, add green onions, parsley and salt. Spray a 9" x 13" baking dish with cooking spray, and line bottom of dish with 4 tortillas. Spoon ½ of crawfish/cream cheese mixture over tortillas. Repeat method and top with cheese. Bake 15 minutes or until cheese is completely melted. For added flavor, top with sliced jalapeño peppers.