Well back to the food! These are not a Cajun or Mexican recipe I got from Maw Maw or a Mexican grandmother. This is just something I made up many years ago. I think it might have even been a pantry and frig raid. You know those nights when you make something out of what you got. They turned out so good. There was something about Louisiana crawfish, the trinity of veggies, the cream of mushroom soup and the enchilada sauce that almost replicates an ettouffe. But then again you can still taste the chilies in the enchilada sauce. Oh and the cheese! That's definitely more Mexican than Cajun. These crawfish enchiladas might be the best of both worlds. I hope you will give them a try. This is a delicious way to celebrate Cinco de Mayo with a little bit of Louisiana style.
Serves 4 to 5
1 to 2 tsp. olive oil
1 small onion, diced
2 ribs celery, sliced
1/2 green bell pepper, diced
Handful of fresh mushrooms, sliced
1 lb. frozen crawfish tails, thawed
1 can reduced fat cream of mushroom soup
1 can red enchilada sauce (mild)
1 to 2 cups Italian cheese blend, shredded
8 to 10 small flour tortillas
Kosher salt, black pepper and red pepper flakes, to taste
Parsley, to garnish
Set crawfish aside to thaw. Preheat oven to 375°. Next chop the all veggies into a small dice. Heat a skillet over medium high; add a tsp or more olive oil and sauté onion, celery and bell pepper. When onion is translucent add mushrooms. Sauté a little longer until mushrooms are soft. Add crawfish and heat through. Then add cream of mushroom soup and 1/3 can of enchilada sauce. When heated through add a hand full of cheese and stir to melt cheese. Take off stove and roll a spoon or two of filling in flour tortillas. Place in baking dish. Reserve some filling pour over top of enchiladas. Top with the remaining enchilada sauce and some more cheese. Bake for 20 minutes. Serve garnished with parsley. Delicious with a green salad and avocado as a side.
Just for Laughs!
Below is my first serving of enchiladas I tried to photograph.
It was the best photo too!