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Receta Gabrielle's Crawfish Enchiladas
by Global Cookbook

Gabrielle's Crawfish Enchiladas
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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

  1. 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.
  2. Roll shells around filling and fit snugly into a small oven casserole dish.
  3. 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.