CRAWFISH ENCHILADAS
Make and share this Crawfish Enchiladas recipe from Food.com.
Provided by ratherbeswimmin
Categories Crawfish
Time 50m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Melt butter in a large nonstick skillet over med-high heat.
- Add in green onions and the next 6 ingredients; stir/sauté 5 minutes or until tender.
- Sprinkle flour over vegetables; cook 1 minute, stirring constantly.
- Gradually add milk, stirring with a whisk.
- Cook over med heat for about 8 minutes or until thick, stirring constantly.
- Stir in salt and the next 4 ingredients.
- Remove from heat; let stand 3 minutes.
- Add in cheddar cheese and sour cream, stirring until cheese melts.
- Stir in the crawfish.
- Add 1 inch of water to a medium skillet; bring to a simmer.
- Dip 1 tortilla in water using tongs.
- Spoon 1/4 cup crawfish mixture into center of 1 tortilla; roll tightly and place in a 13x9 inch baking dish coated with cooking spray.
- Repeat procedure with remaining tortillas and 2 3/4 cups crawfish mixture.
- Spread remaining crawfish mixture over tortillas.
- Sprinkle with Monterey jack cheese.
- Cover and bake in a 325°F oven for 10 minutes or until heated thoroughly.
LOW CARB ENCHILADAS
Make and share this Low Carb Enchiladas recipe from Food.com.
Provided by FDADELKARIM
Categories Chicken
Time 45m
Yield 5 Enchiladas
Number Of Ingredients 8
Steps:
- Sprinkle the chicken with salt & pepper along with the onion powder. Brown until no longer pink.
- Mix chicken with refried beans, 1/2 the enchilada sauce, sour cream and 2/3 cup cheese.
- Fill tortillas with the chicken mixture then place into a glass baking dish.
- Top with remaining enchilada sauce and cheese. Cook at 375 for 20 minutes.
Nutrition Facts : Calories 177.9, Fat 9.8, SaturatedFat 5.7, Cholesterol 58, Sodium 670.9, Carbohydrate 5.3, Fiber 1, Sugar 4.1, Protein 16.4
CREAMY CHICKEN ENCHILADAS-LOW CARB
Make and share this Creamy Chicken Enchiladas-Low Carb recipe from Food.com.
Provided by Lv2Sun
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Sauté onion in small amount of butter.
- When transparent, add chicken pieces and can of green chilies.
- Mix well and add cream cheese.
- Cook over low heat until cream cheese melts.
- Put mixture in a 13 x 9 baking pan, top with 1 cup of grated cheese Pour the whipping cream over the top and then put the last cup of grated cheese over that.
- Bake at 350° for 35 minutes or so, checking to make sure the cheese gets bubbly, not burnt.
Nutrition Facts : Calories 577.7, Fat 50.2, SaturatedFat 29.1, Cholesterol 199.8, Sodium 326.6, Carbohydrate 5.5, Fiber 0.4, Sugar 1.8, Protein 26.9
LOW CARB CRAWFISH CASSEROLE
Make and share this Low Carb Crawfish Casserole recipe from Food.com.
Provided by allie.spindor
Categories Crawfish
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350˚F. Heat the oil in a large skillet over medium heat. Add the vegetables and the red pepper flakes and cook, stirring, until the onion is transparent.
- Remove skillet from heat. Stir in the crawfish tails, mayonnaise, and black pepper.
- Spoon mixture into a buttered 1 quart casserole dish. Bake about 30 minutes, or until bubbly. Top with shredded cheese and and bake 5 minutes more. Serve immediately.
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5/5 (20)Calories 349 per servingCategory Main Course
- In a large saute pan, heat oil over medium-high heat. Add the minced garlic and cook for about a minute, until fragrant.
- Add chicken, 1 cup enchilada sauce (half of the total amount), chicken broth, and cilantro. Simmer for about 5 minutes.
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- If you haven't made the enchilada sauce, it takes 15 minutes to make. Get it on the stove simmering while you prepare the chicken. Shred the chicken, season with salt and pepper and set aside. If your enchilada sauce is tasting and looking good, turn the heat off before it get too thick.
- Preheat oven to 350 F. Spoon a little sauce in the bottom of a 9x13 baking pan. Place a tortilla on your work surface. Put 2 tablespoons of cheese in a line down the middle of the tortilla and about 1/4 cup of chicken on top of the cheese. Roll-up the tortilla and place it seam side down in the baking pan. Continue until you run out of ingredients. Put any left-over chicken on top of the enchiladas. Pour the enchilada sauce over the enchiladas. Add the remaining cheese on top. Sprinkle the green onions on top of the cheese.
- Cook until hot and bubbly (about 30 minutes). Garnish with cilantro, gualcomole and sour cream if you desire.
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