Crawfish and Shrimp Enchiladas

This dish is  based on Paul Prudhomme's recipe. When I realized that he had used 8 cups of cheese, yes 8 cups of cheese, I knew I'd have to adjust that some. Instead of all crawfish, I decided to go with half crawfish/half shrimp. This is a wonderful comforting meal. 

1 stick butter (divided)

1 cup finely chopped onions

1 cup canned diced green chilies, drained

3/4 cup diced bell peppers

salt

2 t. white pepper

1 1/2 t. cayenne pepper

3/4 t. dried Mexican oregano

1/2 t. minced garlic

2 cups heavy cream

1 cup sour cream

2 1/2 cups shredded Mexican cheese (divided)

2 pounds crawfish

1 pound shrimp, shelled and deveined

2/3 very finely chopped green onions

6 inch flour tortillas

In a large skillet, melt 1/2 stick of butter. Add the onions, green chilies, bell peppers, salt to taste, 1 t. white pepper, 1/2 t. of the red pepper, 1/4 t. of the oregano and the garlic. Sauté over medium heat for 10 minutes, stirring often.

Stir in the heavy cream and bring the mixture to a rapid boil. Reduce heat and simmer uncovered for 10 minutes, stirring constantly. Add the sour cream and mix well until dissolved, about 3 minutes. Remove from heat.

In a medium skillet, melt the remaining butter. Add the crawfish, shrimp, 1 t. white pepper, 1 t. cayenne and 1/2 t. oregano.

Sauté over medium heat for about 5 minutes, stirring occasionally. Add 2 cups of the cheese and stir well. Simmer until the flavors are well blended about 10 minutes. 

Spray a 13 x 9 baking dish with non-stick spray and spread about 1/4 cup of the crawfish mixture evenly on bottom of the dish. With one tortilla at a time, spoon about 1/4 cup of the mixture onto tortillas and roll tightly. Place seam side down in dish. I got 8 enchiladas in mine. Top the enchiladas with remaining 1/2 cup shredded cheese and about 1/2 cup of the crawfish mixture.  

Cover with foil and bake in a 350 degree oven for 20 minutes. The remaining filling can be used for additional enchiladas or serve over rice or pasta.