Crawfish Enchiladas

CRAWFISH ENCHILADAS

YIELDS: 2 Servings

INGREDIENTS:
CHEESE SAUCE
1 Tbsp. Unsalted Butter
1 Tbsp. All Purpose Flour/ Maida
1 Cup Cold Whole Milk
1 to 2 Tbsp. Cream
Salt & Pepper to taste
1/3 Cup American cheese / Your Choice (Approx. 35-40 Grams)


CRAWFISH FILLING
1 Tbsp. Vegetable/ Canola Oil
1 Big Garlic- Finely Chopped
1 Tbsp. White Onion – Finely Chopped
1 Tbsp. Celery – Finely Chopped
1 Stalk Green Onion – Finely Chopped
1 Tbsp. Jalapeno ( Seeds Removed)– Finely Chopped
1 Tbsp. Green Bell Pepper – Finely Chopped
1 Tbsp. Yellow Bell Pepper – Finely Chopped
2 – 3 Tsp Blackening Spice Mix
2 Tbsp. Tomatoes (Seeds Removed) – Finely Chopped
Salt & Pepper to taste
1 Cup Cooked Crawfish

ASSEMBLE ENCHILADAS
4 Tortillas
Prepared Crawfish Filling
¾ - 1 Cup Enchilada Sauce
¾ Cup Grated Cheese (American / Monterey Jack / Your Choice)

TIP
CHEESE SAUCE
1) To avoid lumps in your roux add cold milk to hot roux.

CRAWFISH FILLING
1) Do not Over Cook the veggies