Ingredients
Crawfish Filling:
2 tablespoons butter
1 teaspoon dried thyme
2 tablespoons minced pickled jalapeno peppers
2 tablespoons minced garlic
1/4 cup finely chopped bell pepper (I used a combination of red and green)
1/2 chopped green onions
4 tablespoons tomato paste
1 lb. Louisiana crawfish tails
1 cup shredded Monterrey Jack/Colby cheese mixture
Crawfish Enchilada Sauce:
1-1/2 sticks butter
1/2 cup onion, minced
1/2 cup finely chopped celery
1/4 cup finely chopped bell pepper
2 cloves garlic, pressed
1 cup Half-n-Half
Cayenne pepper to taste
1/2 cup grated Parmesan cheese, divided
2 tablespoons Louisiana Hot Sauce
1/2 cup chopped green onions
2 tablespoons chopped Italian parsley
10 flour tortillas
1 cup shredded Monterrey Jack/Colby cheese mixture
9 x 13 baking dish
Preparation
