Soup Spice Everything Nice: Crawfish Enchiladas

Someone PLEASE! PLEASE tell me what is the best way to plate and even photograph enchiladas! It is so difficult! Yesterday when I made these enchiladas I gave up trying to get a photo and just ate. I put the leftovers in the frig. This morning I tried again. They were cold and much easier to serve. The results are much, much better; but you still can't tell there are two enchiladas on the plate. If you have any tips I would love to hear them.

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.

Crawfish Enchiladas

Serves 4 to 5

Ingredients

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

Directions

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.

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