- 2 lbs Louisiana Crawfish Tails
- 2 Tbsp oil
- 1 clove garlic
- 2 cups chopped green chile (can use frozen such as bueno)
- 1 Tbsp flour
- 2 cups grated Monterey jack cheese
- 1/2 cup minced onions
- salt to taste
- 8 corn tortillas
Heat tortillas on hot griddle or in small amount of oil, set aside. Heat garlic in oil, discard garlic. Blend flour into oil, stir in chile, and 1 cup water. Cook until thickens (season to taste if you like extra heat or flavor). Add crawfish and cook on low heat for 10 to 15 min. For stacked enchiladas, put one tortilla on plate, spoon on some of the sauce; add some onions, cheese, add another tortilla repeat as first layer, top with onions, cheese. Put in microwave for 1- 1/2 to 2 min to melt cheese, add chopped lettuce and tomatoes if you like. You can also use the oven set at 350, set in, let cheese melt then add lettuce and tomato.
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