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
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.