Crawfish Enchilada with Sauce Con Queso

Western.Chefs's picture

Nov. 10, 2011


Vegetable oil/Bacon fat 2 Teaspoon
Chili powder 2 Teaspoon
Onion 1/2 Cup (8 tbs) , finely chopped
Green bell pepper 1/4 Cup (4 tbs) , finely chopped
Celery 1/4 Cup (4 tbs) , finely chopped
Garlic 2 Teaspoon , finely chopped
Cornmeal 2 Teaspoon
Seafood stock/Bottled clam juice 1/2 Cup (8 tbs)
Heavy cream 1 1/2 Cup (24 tbs)
Cheddar cheese 1/2 Cup (8 tbs) , shredded
Salt To Taste
Pepper To Taste
Crawfish tails 1 Pound , peeled
Corn tortillas 8
Green onions 2 Tablespoon , chopped
Monterey jack cheese 2/3 Cup (10.67 tbs) , shredded



1) Preheat the oven to 400°F.


1) In a medium saucepan, heat oil over a medium heat.

2) Stir in the chili powder, onion, bell pepper, celery and garlic.

3) Saute for about 10 minutes until the vegetables are tender.

4) Stir in the cornmeal and cook another 2 minutes.

5) Stir in the stock and cream, then bring the mixture to a boil.

6) Remove the pan from heat and stir in the Cheddar cheese, until melted.

7) Season with the salt and pepper to taste.

8) In a large bowl, combine 1/2 the sauce with crawfish tails.

9) Heat each tortilla about 20 seconds on High in a microwave oven to soften.

10) Spoon the crawfish mixture in the center of each tortilla, top with a few green onions and roll up.

11) In a small baking dish, place the rolls with the seam side down.

12) Repeat with rest of the tortillas.

13) Spoon over the remaining sauce and sprinkle the Monterey Jack cheese on top.

14) Bake in the preheated oven for about 20 minutes, until the cheese begins to brown.


15) Serve the Crawfish Enchilada with Sauce Con Queso straight from the baking dish.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 390Calories from Fat 225

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 372 mg15.5%

Total Carbohydrates 23 g7.7%

Dietary Fiber 1 g4%


Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet