View Full Version : Spicy Louisiana Crawfish Enchiladas.....and ...........Margaritas!

07-03-2011, 07:22 PM
I intended to make pizzas here for this evening but, between being worn out from putting together a pen for my chickens and finishing up cutting grass from yesterday and the skies having opened up right after I finished in the yard(the humidity out there right now is crazy), I decided to make some Spicy Louisiana Crawfish Enchiladas, mexican rice, corn and the most important element of the evening. MARGARITAS!
I'll get some pics up later.
Happy Independence Day Eve!
I wonder what our forefathers weredoing this night those many years ago, Having a barbeque perhaps?

07-03-2011, 07:23 PM
The enchiladas sound good. Would you share the recipe?

Meat Burner
07-03-2011, 07:38 PM
Crawfish enchiladas, now that would be interesting in my neck of the woods. It sounds real good!! We don't use as much hot spice but the flavor sounds good. Like Captain Ron asked, would you be willing to share your recipe bro. Sure sounds good.

07-03-2011, 07:55 PM
Wow, I am intrigued!:cool:

07-03-2011, 07:58 PM
The margaritas sound good, would you share some? Enchiladas sound good too

07-03-2011, 08:11 PM
I need pics! :shock:

07-03-2011, 08:20 PM

07-03-2011, 08:34 PM
Spicy Louisiana Crawfish Enchiladas!

Pics as I promised.
Making of the crawfish filling for the enchiladas.
Hot and right out of the oven.
My plate with a slice of steak leftover from the other night.

The Margaritas are pretty darn good! Try these.

2 tbs.'s coarse salt
1 lime wedge
3 oz.'s white tequilla
1 oz. triple sec
2 oz.'s fresh lime juice
1 cup crushed ice

Place salt on saucer. Rub the lime wedge around the rim of a cocktail glass and dip glass in salt to coat rim. Pour tequila, triple sec, lime juice, and crushed ice into blender and blend on high until creamy and smooth, or use a shaker if you want it on the rocks. Pour into cocktail glass and garnish with a lime.

The Spicy Louisiana Crawfish Enchilada Recipe

3 tbsp.'s butter
1 tsp Cajun seasoning
1 onion, chopped
1/2 cup green onions, sliced
1 bell pepper, chopped
1/4 cup fresh cilantro, chopped
1 lb. peeled crawfish tails or shrimp
1 can cream of mushroom soup, undiluted
1 can hot enchilada sauce, divided
1 (4 oz.) can green chilies, drained
1 tsp. or more, Cajun seasoning
1 10-count package flour tortillas
1 (1/2) cups shredded cheddar cheese, divided
1/4 cup Parmesan cheese, grated (optional)

In large skillet, saute the onion, bell pepper, seasoning, and crawfish tails, on medium heat, for about 15 minutes.

Pour in mushroom soup, half of the enchilada sauce, and green chilies. Stir and mix well. Add salt to taste. Cover and simmer for 15 more minutes, stirring occasionally.

Place tortilla in a shallow dish and spread 1/2 cup of the mixture on top, sprinkle with cheddar cheese, roll, and place in a greased, 13x9 baking pan, with seams down. Repeat.

When complete, pour other half of enchilada sauce, evenly on top and sprinkle top with remaining cheddar cheese, 1/4 cup grated Parmesan cheese, green onions, and cilantro. Bake in a preheated 350 degree oven for 15 minutes or until bubbly and cheese melts. Cest bon, cher! Bon Appetit!

Note: Shrimp may be substituted for crawfish.

07-03-2011, 08:35 PM
Oh fark me, that looks absolutely amazing and delicious!:hungry:

07-03-2011, 08:35 PM
That is incredible!

07-03-2011, 08:35 PM
Man, that looks good. I could eat that filling plain.

Meat Burner
07-03-2011, 08:43 PM
Oh my, thanks for the recipe and instructions. That has to be soooooo good. Thanks bro!

07-03-2011, 09:53 PM
c'est bon and muey bueno

07-04-2011, 07:44 AM
Thanks all! They were pretty good if I must say so. I may have to try them with shrimp next time. That six ounces of tequila I had in the two margaritas I drank was pretty good too! Lol......

07-04-2011, 07:52 AM
That looks awesome!

Can't get crawfish in our area so I'll have to give it a try with shrimp.

07-04-2011, 08:18 AM
That looks fantastic! Thanks for the recipe!