Cajun Crawfish Enchiladas

Step 1

Preheat oven 350 degrees.

Step 2

In a 3-quart pot over medium-high heat, melt 1/2-cup butter. Add onion and bell pepper and stir for 5 minutes.

Step 3

Reduce heat to medium and cook an additional 5 minutes.

Step 4

Add cream cheese, oregano, cumin, 2 teaspoons Old Bay Seafood seasoning, Konriko Creole Seasoning, and parsley. Cook 3 minutes.

Step 5

Add 1 cup whipping cream and cook 5 minutes. Set aside.

Step 6

In a large skillet over low-medium heat, combine remaining ½-cup of butter and crawfish. Too high of a heat will cause crawfish to become rubbery or hard. Cook and stir 3 minutes.

Step 7

Add 2 teaspoons of Old Bay Seafood seasoning, garlic powder and green onion. Cook an additional 2 minutes. Drain, keeping liquid and set aside.

Step 8

Combine crawfish and cream mixtures and mix well. Spoon a portion of the mixture in the center of each warm tortilla. Fold the tortilla in thirds and place seam side down in casserole dish.

Step 9

Mix liquid from crawfish with 1 cup whipping cream and cook for 3 minutes. Add any remaining mixture of crawfish and stir. Spoon mixture over the tortilla and top with cheese.

Step 10

Bake at 325 degrees for 10 to 15 minutes. Garnish with fresh parsley sprigs if desired.