Categories: Crawfish, Main Dish
Ingredients
- 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
Directions
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Melt butter in a large nonstick skillet over med-high heat.
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Add in green onions and the next 6 ingredients; stir/sauté 5 minutes or until tender.
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Sprinkle flour over vegetables; cook 1 minute, stirring constantly.
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Gradually add milk, stirring with a whisk.
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Cook over med heat for about 8 minutes or until thick, stirring constantly.
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Stir in salt and the next 4 ingredients.
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Remove from heat; let stand 3 minutes. Add in cheddar cheese and sour cream, stirring until cheese melts.
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Stir in the crawfish.
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Add 1 inch of water to a medium skillet; bring to a simmer.
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Dip 1 tortilla in water using tongs.
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Spoon 1/4 cup crawfish mixture into center of 1 tortilla; roll tightly and place in a 13×9 inch baking dish coated with cooking spray.
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Repeat procedure with remaining tortillas and 2 3/4 cups crawfish mixture.
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Spread remaining crawfish mixture over tortillas.
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Sprinkle with Monterey jack cheese.
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Cover and bake in a 325°F oven for 10 minutes or until heated thoroughly.