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Crawfish Enchiladas Recipe
Mary Johnson

Creamy Crawfish Enchiladas Recipe

This crawfish enchiladas recipe combines tender crawfish tails with a creamy cheese filling, savory vegetables, and Cajun seasoning, all wrapped in soft tortillas and baked until golden and bubbly. It's an easy, comforting seafood dinner that's perfect for family meals, potlucks, or special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American, Louisiana
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • For the Filling
  • 1 pound crawfish tails peeled and drained
  • 2 tablespoons unsalted butter
  • 1 small onion finely diced
  • 1 small green bell pepper diced
  • 2 cloves garlic minced
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon paprika
  • Salt and black pepper to taste
  • 1½ cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • For the Cream Sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk or half-and-half
  • ½ cup sour cream
  • ½ teaspoon Cajun seasoning
  • ½ cup shredded Monterey Jack cheese
  • For Assembly
  • 8 medium flour tortillas or corn tortillas
  • 1 cup shredded cheddar or Monterey Jack cheese for topping
  • Chopped green onions for garnish
  • Fresh parsley chopped (optional)

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Medium saucepan (optional)
  • Mixing bowl
  • Wooden spoon or silicone spatula
  • Whisk
  • Measuring cups and spoons
  • Chef’s knife
  • Cutting board
  • Cheese grater (if using block cheese)
  • Aluminum foil (optional)

Method
 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. Cook the Vegetables: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and bell pepper, cooking for about 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
  3. Prepare the Filling: Add the crawfish tails, Cajun seasoning, paprika, salt, and pepper. Cook for 2–3 minutes, stirring gently. Remove from the heat and mix in the Monterey Jack and cheddar cheese until well combined.
  4. Make the Cream Sauce: In a saucepan, melt the remaining butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Simmer for 3–5 minutes until slightly thickened. Stir in the sour cream, Cajun seasoning, and Monterey Jack cheese until melted and creamy.
  5. Fill the Tortillas: Spoon the crawfish filling evenly into each tortilla. Roll them tightly and place seam-side down in the prepared baking dish.
  6. Add the Sauce: Pour the cream sauce evenly over the enchiladas. Sprinkle the remaining shredded cheese over the top.
  7. Bake: Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden.
  8. Rest and Serve: Let the enchiladas rest for 5 minutes before serving. Garnish with chopped green onions and fresh parsley if desired.
    Crawfish Enchiladas Recipe

Video

Notes

  • Frozen crawfish tails work well; thaw completely and drain thoroughly before using.
  • Avoid overcooking the crawfish, as it will continue cooking in the oven.
  • For extra spice, add diced jalapeños or a pinch of cayenne pepper.
  • Corn tortillas provide a more traditional flavor, while flour tortillas are softer and easier to roll.
  • Assemble the enchiladas up to 24 hours in advance and refrigerate until ready to bake.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Serve with Mexican rice, black beans, a crisp green salad, or guacamole for a complete meal.