VOODOO CRAWFISH ENCHILADAS
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the filling: Roast the chile peppers, bell peppers, onions and tomatoes on a grill or open flame until charred on the outside. Place in a plastic bag or on a tray and cool in the refrigerator for at least an hour.
- Pull them out of the refrigerator and reserve 1 red bell pepper, 1 red onion and 1 red tomato for the sauce. Remove the skin and seeds (if desired) from the rest of the peppers while being very careful to not touch your face. Leaving the seeds in will mean your enchiladas are much spicier. For milder enchiladas, leave out the habaneros altogether. Scrape any black char off of your red onion and the outer skin (not good eats). After this is done, you want to mix your peppers, onions, tomatoes and hot peppers and chop them into bite-size pieces.
- When the vegetables are chopped, add your crawfish tail meat and half your jack cheese and mix well.
- In separate mixing bowl, add the Cajun spice, garlic powder, onion powder, paprika and thyme. This spice mix you have created is a great blackening spice so save any extra you have. Some Cajun spices have more salt then others, so taste your mixture. It should have lots of flavor but have a nice balance of salt. If you find you need a little salt, add some seasoned salt or a season-all; if too salty, add a little more paprika, garlic and onion powder.
- Once you have your spices mixed together, add half of it to your crawfish mixture and taste.
- For the sauce: Add a splash of olive oil to a hot pan over medium-high heat, and then add the butter. Immediately add your garlic and shallots; this will cook quickly so have your cream ready to go. Cook for maybe a minute, stirring constantly (don't burn), and then add your heavy cream. Using a whisk, stir the sauce until it just starts to simmer. Reduce the heat to low and stir every couple of minutes.
- In a food processor, add the reserved red bell pepper, onion, tomato, Cajun spice, paprika and seasoned salt. Puree into a smooth consistency.
- Add this mixture to your hot cream and stir well. Turn the heat up to medium and simmer for 15 minutes, stirring often. Do not let the sauce boil over. (Allow the sauce to cool and then chill in the refrigerator if you want to make it ahead of time.)
- To assemble: Preheat the oven to 375 degrees F. Heat the vegetable oil in a deep frying pan to 350 degrees F.
- Using a pair of metal tongs, drop the tortillas 2 at a time into the hot oil for about 10 seconds. Remove from the oil and place on a plate lined with paper towels to absorb the oil. Allow the tortillas to cool, but don't chill them. While they are still slightly warm, begin spooning in the filling about one-quarter of the way down the tortillas and then roll tight.
- Using a cake pan or a deep casserole dish, place about 1/2 cup of the cream sauce in the bottom of the pan and spread evenly. Add each enchilada side by side until the pan is filled. Pour enough sauce to completely cover the top. Add the rest of your jack cheese and place in the oven to bake for 30 to 40 minutes. The cheese should be bubbling hot and just starting to brown.
- Bon Appetit!!
SEAFOOD ENCHILADAS
These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.
Provided by Cathy
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
- In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g
BEST SEAFOOD ENCHILADAS
When you want a change from the usual beef and chicken enchiladas, try these tortillas stuffed with crab, shrimp and scallops. They're cheesy, creamy and absolutely delicious!-Mary Halpin, King George, Virginia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 enchiladas.
Number Of Ingredients 14
Steps:
- In a large skillet, cook the seafood and onion in butter over medium heat 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside., In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat. , Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 531 calories, Fat 40g fat (22g saturated fat), Cholesterol 264mg cholesterol, Sodium 738mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
CAJUN CRAWFISH ENCHILADAS
While this cajun lady was living in Corpus Christi I was challenged to cook up a mexican dish with crawfish for a pot luck dinner. Cajuns are known for what we have around us and try to make something great out of it. By the way...it was a winner.
Provided by Jerrie T
Categories One Dish Meal
Time 45m
Yield 15 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven 325 degrees.
- In a 3-quart pot over medium high heat, melt 1/2-cup butter. Add onion and bell pepper. Cook and stir 5 minutes. Reduce heat to medium and cook an additional 5 minutes. Add cream cheese, oregano, cumin, 2 teaspoons Old Bay Seafood seasoning, Konriko Creole Seasoning, and parsley. Cook and stir 3 minutes. Add 1 cup whipping cream and cook 5 minutes. Set aside.
- In a large skillet over low-medium heat (too high heat will cause crawfish to become rubbery or hard), combine remaining ½-cup of butter and crawfish. Cook and stir 3 minutes. Add 2 teaspoons Old Bay Seafood seasoning, garlic powder and green onion. Cook an additional 2 minutes. (Drain, keeping liquid and set aside) Add to cream mixture and mix well. Spoon a portion of mixture in the center of each warm tortilla. Fold the tortilla in thirds and place seam side down in casserole dish.
- Mix liquid from crawfish with 1 cup whipping cream and cook for 3 minutes. Add remaining mixture of crawfish and stir.
- Spoon mixture over the tortilla and top with cheese.
- Bake at 325 for 10 to 15 minutes.
- Garnish with fresh parsley sprigs if desired.
CREAMY FISH ENCHILADAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat a broiler.
- Arrange the fish on a broiler pan or baking sheet. Spray the fish with olive oil and sprinkle liberally with seafood seasoning. Broil until firm and opaque. Cool the fish and flake with a fork. Dress with the juice of the lime.
- In a large mixing bowl, stir to combine the softened cream cheese, sour cream, coriander and cumin. Add the chiles and 1 cup of the Jack cheese, the cilantro or parsley, fresh or dried dill, salt and pepper to taste and the halibut flakes.
- Spray a casserole or baking dish with olive oil. Arrange 3 to 4 spoonfuls of the filling on the edge of each tortilla and roll the enchiladas. Set into the casserole seam-side down. Pour the heavy cream over the top of the casserole, just enough to cover, and cover with the remaining Jack cheese and the grated Parm. Chill, covered, for a make-ahead meal. Bring to room temp before baking.
- Preheat the oven to 375 degrees F and bake the casserole brown and bubbly, 45 to 50 minutes. Top with avocado, onions and parsley or cilantro.
CRAWFISH ENCHILADAS
Make and share this Crawfish Enchiladas recipe from Food.com.
Provided by Luby Luby Luby
Categories Crawfish
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Melt butter in large skillet over medium heat.
- Add onion, celery, bell pepper and garlic and saute 5 minutes.
- Add green chiles and saute 1 minute.
- Add crawfish tails and seasonings and saute over medium heat for 5 minutes.
- Stir in cream cheese, stirring constantly until melted.
- Let cool for 10 minutes.
- Add minced parsley, mixing well.
- Spoon 2 or 3 tablespoons of crawfish mixture down the middle of each tortilla.
- Roll up tortillas and place seam side down in a lightly greased 13x9 baking dish.
- Sprinkle cheese over top and drizzle with whipping cream.
- Bake for 30 minutes.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 1149.4, Fat 79.4, SaturatedFat 45.6, Cholesterol 346.2, Sodium 1459.6, Carbohydrate 66, Fiber 4.9, Sugar 5.1, Protein 44.6
CRAWFISH QUESADILLAS
Make and share this Crawfish Quesadillas recipe from Food.com.
Provided by LorenLou
Categories Crawfish
Time 30m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325.
- In a skillet, saute green onions in olive oil with the garlic powder.
- Lower the heat and slowly add sour cream, a little bit at a time, blending well.
- Blend in the cumin.
- Add the crawfish and combine well over low heat, about 5 minutes.
- Tear off an extra long piece of foil, so that it lines the bottom of a 13x9 pan, and has plenty hanging off of each end.
- (So that it can be folded over to seal the quesadillas).
- Place a tortilla in one end of the pan.
- Cover it with a big handful of cheese.
- Then spoon on 1/6 of the crawfish mixture.
- Cover with another tortilla.
- Place another tortilla right next to this (other end of pan), so that you will be forming two stacks, side by side.
- Repeat process, making another quesadilla, so that you now have two right next to each other.
- Continue making quesadillas until you have two stacks of three.
- Fold the foil over the stacks to completely cover.
- Heat in the oven for 15 minutes, or until cheese has melted.
- Cut each quesadilla in 4-6 pieces.
- Serve with spicy guacamole.
Nutrition Facts : Calories 101.7, Fat 6.1, SaturatedFat 3.1, Cholesterol 26.1, Sodium 140.8, Carbohydrate 5.6, Fiber 0.4, Sugar 0.3, Protein 5.9
CREAMY CRAWFISH ENCHILADAS RECIPE
Provided by ROBandSEAN
Number Of Ingredients 11
Steps:
- Methods/steps Preheat oven to 350 degrees. 1.Lightly grease a 13 x 9 baking dish and set aside. 2.Melt butter in large skillet over medium heat. 3.Add onion and sauté for 5 minutes. 4.Add green chiles and sauté for 1 minute. 5.Add crawfish, salt, red pepper, and sauté over medium heat for 5 minutes. Stir in cream cheese, stirring constantly until melted. Let cool for 5 minutes. 6.Spoon 2 or 3 tablespoons of mixture down the center of each tortilla. 7.Roll up tortillas and place seam side down in the baking dish. 8.Sprinkle with the cheddar/jack cheese and drizzle with the whipping cream. 9.Bake for 30 minutes. Let cool 10 minutes before serving
CRAWFISH ENCHILADA CON QUESO
Provided by Greg Sonnier
Categories Cheese Shellfish Appetizer Bake Mardi Gras Cheddar Monterey Jack Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 (appetizer) servings
Number Of Ingredients 16
Steps:
- 1. Heat oven to 350°F. Heat lard and chili powder in a 10-inch skillet. Add onion, red pepper, and celery. Cook, stirring frequently, until soft, about 5 minutes. Add corn flour and stir to combine. Add cream and stock. Bring to a boil, and reduce heat to simmer. Add cheddar cheese and stir to combine. Add crawfish and green onions. Season with salt and pepper.
- 2. Meanwhile, heat vegetable oil in a large skillet. Add tortillas, one at a time, to soften. Remove to a plate lined with paper towels to drain.
- 3. Place tortilla in shallow baking dish. Using a slotted spoon, fill tortilla with crawfish mixture and roll to seal. Repeat with remaining ingredients. Pour over cream mixture. Top with grated Monterey Jack. Transfer to oven and cook until cheese is melted and bubbly, 15 to 20 minutes.
- 4. Remove from oven. Place on a rack to cool and set, about 5 minutes. Serve immediately with salsa.
CHEESY SEAFOOD ENCHILADAS
Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I've made it with chicken instead of fish, too. Just saute until done. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan., In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat., Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese., Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 481 calories, Fat 29g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 1055mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.
PREJEAN'S FAMOUS CRAWFISH ENCHILADAS RECIPE - (3.8/5)
Provided by bsctbb
Number Of Ingredients 15
Steps:
- In a skillet over high heat melt butter. Add onion and pepper and sauté until transparent. Add Rotel tomatoes and simmer 2 minutes. Add cayenne, black pepper, salt, garlic, and chili powder and stir well. • Add crawfish and simmer 3 minutes. Add cream and roux. Stir continuously while bringing to a boil. Remove from heat and add Velveeta cheese. Allow to cool completely. • Preheat oven to 400 degrees • Fill crawfish mixture into tortillas and roll. Place in greased baking pan and top with cheddar cheese. • Bake 7 minutes or until golden brown. Top with remaining mixture as desired. This recipe makes 12 enchiladas - Top with Prejean's Enchilada Sauce to complete this dish.
CRAWFISH ENCHILADAS
Make and share this Crawfish Enchiladas recipe from Food.com.
Provided by ratherbeswimmin
Categories Crawfish
Time 50m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Melt butter in a large nonstick skillet over med-high heat.
- Add in green onions and the next 6 ingredients; stir/sauté 5 minutes or until tender.
- Sprinkle flour over vegetables; cook 1 minute, stirring constantly.
- Gradually add milk, stirring with a whisk.
- Cook over med heat for about 8 minutes or until thick, stirring constantly.
- Stir in salt and the next 4 ingredients.
- Remove from heat; let stand 3 minutes.
- Add in cheddar cheese and sour cream, stirring until cheese melts.
- Stir in the crawfish.
- Add 1 inch of water to a medium skillet; bring to a simmer.
- Dip 1 tortilla in water using tongs.
- Spoon 1/4 cup crawfish mixture into center of 1 tortilla; roll tightly and place in a 13x9 inch baking dish coated with cooking spray.
- Repeat procedure with remaining tortillas and 2 3/4 cups crawfish mixture.
- Spread remaining crawfish mixture over tortillas.
- Sprinkle with Monterey jack cheese.
- Cover and bake in a 325°F oven for 10 minutes or until heated thoroughly.
SEAFOOD ENCHILADAS
I wanted to create a recipe so I could have these anytime I wanted , not just when we went out, We like them, hope you do to!
Provided by startnover
Categories One Dish Meal
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients, mix well.
- Place about 1/2-2/3 c filling on tortilla and roll up.
- Place seam side down in 9 by 13 pan.
- Combine 1-1/2-2 c sauce and 1 c sour cream in sauce pan on stove till warm and well blended.
- Spoon sauce over enchiladas, and sprinkle with cheese.
- Bake in 350° oven till cheese is melted and it looks bubbly, approx 20-30 minute.
- Garnish with sliced avocados.
CREAMY CRAWFISH ENCHILADAS
Steps:
- Melt butter in a large skillet over medium heat. Add onion and saute for 5 minutes. Add green chilies and saute for 1 minute.
- Add crawfish tails, salt and red pepper and saute over meduim heat for 5 minutes. Stir in cream cheese, stirring constantly until melted. Let cool for 5 minutes.
- Spoon 2 or 3 tablespoons of mixture down center of each tortilla. Roll up tortillas and place seamside down in a lightly greased 13x9-inch baking dish.
- Sprinkle with shredded cheddar/jack cheese and drizzle with whipping cream. Bake in pre-heated oven at 350 degrees for 30 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Melt butter in a large nonstick skillet over medium-high heat. Add green onions and next 6 ingredients (green onions through garlic); sauté 5 minutes or until tender. Sprinkle flour over vegetables; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk. Cook over medium heat until thick (about 8 minutes), stirring constantly. Stir in salt and next 4 ingredients (salt through black pepper). Remove from heat; let stand 3 minutes. Add cheddar cheese and sour cream, stirring until cheese melts. Stir in crawfish.
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