Crawfish and Tasso Enchiladas
Ingredients
- 2 teaspoons dried oregano leaves
- 2 teaspoons salt
- 1 teaspoon dried thyme leaves
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
Seasoning Mix
- 1 stick unsalted butter
- 1 8-ounce package tasso, trimmed of fat and diced
- 1 cup chopped onions
- 1/2 cup chopped green bell peppers
- 1 large jalapeno pepper, seeded and minced
- 2 4-ounce cans chopped green chiles
- 3 garlic cloves, minced
- 3 cups heavy cream
- 1 cup sour cream (use full fat)
- 3 cups grated Monterey Jack cheese, divided
- 3 cups grated sharp cheddar cheese, divided
- 2 pounds frozen crawfish tails, thawed and drained (but not rinsed)
- 1/2 cup finely chopped green onions
- 20 6-inch flour or corn tortillas
Instructions
Preheat broiler. In a small bowl, thoroughly combine seasoning mix; set aside. Grease a large baking dish with cooking spray; set aside. In a large skillet over medium-high heat, melt butter. Add tasso, onions, peppers, green chiles and garlic; cook until vegetables are tender, about 5 minutes. Stir in seasoning mix and cream; bring to a boil. Reduce heat to simmer and cook until cream begins to thicken, about 10 minutes. Whisk in sour cream. Cook, whisking constantly, until sour cream is dissolved, about 3 minutes. Add 1 1/2 cups of each of the grated cheeses; cook, stirring frequently, until cheese is melted. Stir in crawfish tails and green onions and cook until heated through, about 3 more minutes. Remove from heat. Wrap tortillas in waxed paper or a stack of damp paper towels and microwave on high for 45 seconds. Fill each tortilla with about 1/3 cup of the crawfish mixture and place seem side down in prepared dish. Evenly spoon remaining crawfish mixture over enchiladas and top with reserved cheese. Broil until cheese is melted and begins to brown, about 3-5 minutes. Serve immediately. Makes 10 servings. Makes 10 servings.