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Ingredientes
- FOR THE SAUCE-----
- 1 Tbsp. Lard or possibly bacon fat
- 1 tsp Chili pwdr
- 1/4 c. Onion -- finely minced
- 2 Tbsp. Green bell pepper -- chop Fine
- 2 Tbsp. Celery -- finely minced
- 1 tsp Garlic -- finely minced
- 1/4 c. Fish stock or possibly clam juice
- 3/4 c. Whipping cream
- 1 1/2 tsp Corn flour -- or possibly
- 1 Tbsp. Wondra
- 1/4 c. Cheddar cheese -- shredded Salt to taste FOR THE ENCHILADAS-----
- 6 x Corn tortillas -- 6"
- 8 ounce Cooked crawfish tails -- Chop
- 1 Tbsp. Green onion -- minced
- 1/3 c. Monterey Jack -- shredded
Direcciones
- Prepare the sauce. Heat lard in a medium saucepan, add in chili pwdr, onion, bell pepper, celery and garlic. Cook over medium heat till soft, about 10 min. Add in corn or possibly instant flour and cook 2 min more. Add in cream and stock, bring mix to a boil and stir in cheddar cheese. Stir constantly till melted. Remove sauce from heat and season to taste with salt. Heat oven to 400 , then prepare the enchiladas. Soften tortilla shells by wrapping them in plastic wrap and heating in a microwave oven for 30 to 50 seconds. Combine half of the sauce with the crawfish tails. Fill each tortilla shell with 1/4 c. of this mix and sprinkle with green onion.
- Roll shells around filling and fit snugly into a small oven casserole dish.
- Pour remaining sauce over all and top with shredded Monterey Jack. Bake till enchiladas are heated through and cheese is melted and bubbly, about 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 6 servings | |
| Calories 168 | |
| Calories from Fat 107 | 64% |
| Total Fat 12.18g | 15% |
| Saturated Fat 6.8g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 122mg | 5% |
| Potassium 95mg | 3% |
| Total Carbs 10.57g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.61g | 0% |
| Protein 4.79g | 8% |
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