Go Back

Cajun Crawfish Enchiladas

Makes 5 large servings


  • 2 lbs crawfish peeled
  • 2 cups heavy cream {or milk}
  • 1/4 cup butter
  • 8 oz cream cheese cubed
  • 2 cups cheddar cheese shredded {divided}
  • 1 cup mini sweet peppers diced
  • 1 large yellow onion diced
  • 2 tsp Tony Chachere's {or similar Creole seasoning}
  • 10 taco size {medium} flour tortillas
  • 1/4 cup green onion diced {for garnish}


  • Preheat oven to 350 degrees.
  • Heat a large skillet over medium heat and add butter.
  • Once it is melted, add diced yellow onions and peppers and saute until softened and browned, about 10 minutes.
  • Add in the heavy cream and Tony Chachere's seasoning and bring to a simmer, whisking often.
  • Add cream cheese and stir until melted and smooth.
  • Now sprinkle in the crawfish tails and mix well.
  • Finally add 1 cup shredded cheese.
  • Stir and remove from heat.
  • Add 2-3 ladles of the crawfish filling to the bottom of a extra large baking dish. I used 2 dishes, one 8X8 and 1 9X13.
  • Add a couple spoonfuls of the filling to each tortilla and roll.
  • Please seam side down in the baking dish{es} and repeat until all tortillas are filled.
  • Spread remaining filling on top of the tortillas then top with 1 cup shredded cheese.
  • Cover with aluminum foil and bake for 20 minutes.
  • Optional: remove foil and turn the broiler on and heat for an additional 2 minutes to crisp and melt the cheese more.
  • Sprinkle with green onions and serve with rice on the side.