Low Carb Crawfish Enchiladas Recipe Recipe For Stuffed

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CRAWFISH ENCHILADAS



Crawfish Enchiladas image

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

1 tablespoon butter
1 cup chopped green onion
1/2 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped seeded jalapeno pepper
3 garlic cloves, minced
2 teaspoons all-purpose flour
1 cup 1% low-fat milk
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup nonfat sour cream
2 cups cooked crawfish tail meat
12 (6 inch) corn tortillas
1/2 cup shredded monterey jack cheese

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.

PREJEAN'S FAMOUS CRAWFISH ENCHILADAS RECIPE - (3.8/5)



Prejean's Famous Crawfish Enchiladas Recipe - (3.8/5) image

Provided by bsctbb

Number Of Ingredients 15

1/2 cup butter
1 cup diced onion
1/2 cup diced bell pepper
1 1/4 cups canned Rotel tomatoes
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons granulated garlic
1 teaspoon chili powder
1 pound crawfish tails
3 cups heavy cream
4 tablespoons Blonde Roux
8 ounces Velveeta Cheese, shredded
12 (6-inch) flour tortillas
8 ounces Cheddar cheese, shredded

Steps:

  • In a skillet over high heat melt butter. Add onion and pepper and sauté until transparent. Add Rotel tomatoes and simmer 2 minutes. Add cayenne, black pepper, salt, garlic, and chili powder and stir well. • Add crawfish and simmer 3 minutes. Add cream and roux. Stir continuously while bringing to a boil. Remove from heat and add Velveeta cheese. Allow to cool completely. • Preheat oven to 400 degrees • Fill crawfish mixture into tortillas and roll. Place in greased baking pan and top with cheddar cheese. • Bake 7 minutes or until golden brown. Top with remaining mixture as desired. This recipe makes 12 enchiladas - Top with Prejean's Enchilada Sauce to complete this dish.

CAJUN CRAWFISH ENCHILADAS



Cajun Crawfish Enchiladas image

While this cajun lady was living in Corpus Christi I was challenged to cook up a mexican dish with crawfish for a pot luck dinner. Cajuns are known for what we have around us and try to make something great out of it. By the way...it was a winner.

Provided by Jerrie T

Categories     One Dish Meal

Time 45m

Yield 15 serving(s)

Number Of Ingredients 20

1/2 cup butter
2 cups onions
1 cup bell pepper
16 ounces cream cheese
1 1/2 teaspoons oregano leaves
1 teaspoon ground cumin
4 teaspoons Old Bay Seasoning
2 tablespoons parsley
2 teaspoons salt
1 teaspoon ground red pepper
1 cup heavy whipping cream
1/2 cup butter
4 lbs crawfish tails, deveined
2 teaspoons Old Bay Seasoning
2 teaspoons garlic
1/2 cup green onion
30 (6 inch) flour tortillas
1 cup heavy whipping cream
16 ounces monterey jack cheese or 16 ounces Mexican blend cheese
2 tablespoons parsley sprigs (to garnish)

Steps:

  • Preheat oven 325 degrees.
  • In a 3-quart pot over medium high heat, melt 1/2-cup butter. Add onion and bell pepper. Cook and stir 5 minutes. Reduce heat to medium and cook an additional 5 minutes. Add cream cheese, oregano, cumin, 2 teaspoons Old Bay Seafood seasoning, Konriko Creole Seasoning, and parsley. Cook and stir 3 minutes. Add 1 cup whipping cream and cook 5 minutes. Set aside.
  • In a large skillet over low-medium heat (too high heat will cause crawfish to become rubbery or hard), combine remaining ½-cup of butter and crawfish. Cook and stir 3 minutes. Add 2 teaspoons Old Bay Seafood seasoning, garlic powder and green onion. Cook an additional 2 minutes. (Drain, keeping liquid and set aside) Add to cream mixture and mix well. Spoon a portion of mixture in the center of each warm tortilla. Fold the tortilla in thirds and place seam side down in casserole dish.
  • Mix liquid from crawfish with 1 cup whipping cream and cook for 3 minutes. Add remaining mixture of crawfish and stir.
  • Spoon mixture over the tortilla and top with cheese.
  • Bake at 325 for 10 to 15 minutes.
  • Garnish with fresh parsley sprigs if desired.

SEAFOOD ENCHILADAS



Seafood Enchiladas image

These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.

Provided by Cathy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 11

1 onion, chopped
1 tablespoon butter
½ pound fresh crabmeat
¼ pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
6 (10 inch) flour tortillas
1 cup half-and-half cream
½ cup sour cream
¼ cup butter, melted
1 ½ teaspoons dried parsley
½ teaspoon garlic salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
  • In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g

LOW CARB CRAWFISH CASSEROLE



Low Carb Crawfish Casserole image

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

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup chopped celery
1/4 teaspoon red pepper flakes
3/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/8 teaspoon fresh ground black pepper
1 lb cooked crawfish tail
1 cup grated sharp cheddar cheese

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.

CRAMER FAMILY STUFFED CRAWFISH BREAD



Cramer Family Stuffed Crawfish Bread image

This recipe is used every year by the Cramer family around Mardi Gras time. Its the most AMAZING recipe in the world!!

Provided by vikiarei

Categories     Crawfish Recipes

Time 1h15m

Yield 24

Number Of Ingredients 7

¼ cup butter
1 onion, chopped
½ (12 fluid ounce) can evaporated milk, or as needed
2 pounds processed cheese food (such as Velveeta®), cubed
¾ pound cooked and peeled whole crawfish tails
24 brown and serve pistolette rolls
2 quarts vegetable oil for frying

Steps:

  • Melt the butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk, cheese, and crawfish tails. Cook and stir until the cheese has melted and the sauce is smooth, about 5 minutes more. Use the end of a spoon to poke a hole into each pistolette roll. Fill each roll with about 1 tablespoon of the crawfish filling.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Fry the rolls a few at a time in the hot oil until golden brown, about 3 minutes. Drain on a paper towel-lined plate and serve hot.

Nutrition Facts : Calories 317.1 calories, Carbohydrate 18.9 g, Cholesterol 53.9 mg, Fat 21.3 g, Fiber 0.6 g, Protein 12.8 g, SaturatedFat 8.6 g, Sodium 661.5 mg, Sugar 5.4 g

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