Crawfish Enchiladas

Crawfish Enchiladas - Turn your enchiladas into a heartier meal by adding crawfish tails, Spanish rice and cheese to the filling. Smother 2 cans of enchilada sauce on top, and enjoy this traditional Mexican dish done New Orleans-style.

Prep: 15 min | Cook: 50 min | Yield: 12 servings, 1 enchilada each

Ingredients

• 2 1/2 cups water
• 1 (14 1/2 ounce) can diced tomatoes
• 1 package Zatarain's ® Spanish Rice
• 2 cups shelled crawfish tails
• 4 cups (16 ounces) shredded Cheddar cheese, divided
• 1/2 cup chopped cilantro
• 2 (10 ounce) cans enchilada sauce (2 1/4 cups), divided
• 12 (6 inch) soft corn tortillas, warmed

Instructions

1. Bring water and tomatoes to boil in medium saucepan.
2. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer for 25 minutes or until rice is tender.
3. Remove from heat.
4. Add crawfish, 2 cups of the cheese, cilantro and 1/2 cup of the enchilada sauce; mix well. Let stand 5 minutes.
5. Heat oven to 350 degrees F. Spray a 13 x 9 inch baking dish with no stick cooking spray.
6. Spread 1/2 cup of the enchilada sauce in baking dish.
7. Place 1/2 cup rice mixture on each tortilla; spread down center. Tightly roll tortilla around filling. Place, seam-side down, in prepared baking dish.
8. Lightly spray enchiladas with no stick cooking spray.
9. Spoon remaining enchilada sauce evenly over top.
10. Sprinkle evenly with remaining 2 cups cheese.
11. Bake for 25 minutes or until cheese is melted.

Nutrition

Per serving: Total Calories: 327 Sodium: 766mg Fat: 15g Carbohydrates: 31g Cholesterol: 79mg Protein: 17g Fiber: 2g

Attribution

Recipe and photo used with permission from: Zatarain's