Crayfish Enchiladas

Main ingredient

Crayfish/prawns

Country

Louisiana, U.S.A.

Preparation time

30 minutes

Cooking time

45 minutes

Course

Main

Servings

2

Notes

The original is made with crawfish (crayfish to those of us in Europe) but I find it is just as great with large prawns.
If your crayfish are already cooked then sauté for only a couple of minutes

Pre-heat oven to 200°C.

Butter (50g)

Melt in pan

Crayfish or Large Prawns (350g raw)
Spring Onions (50g chopped)
Cayenne pepper (½ tsp)
Black pepper (½ tsp)
Salt (½ tsp)
Dried Oregano (½ tsp)

Add and sauté over medium heat for about 5 minutes stirring occasionally until crayfish are just cooked.
Reserve.

Butter (75g)

Melt in second pan

Green Pepper (around 80g finely chopped)
Onion (100g finely chopped)
Green chillis (1½ finely chopped)
Garlic (1 clove chopped)
Cayenne pepper (½ tsp)
White pepper (½ tsp)
Salt (½ tsp)
Dried Oregano (½ tsp)

Add and sauté over medium heat for 10 minutes stirring occasionally.

Thick heavy cream (200 ml)

Add and bring to boil
Simmer for 10 minutes stirring continuously.

Sour cream (60ml)

Add and stir until dissolved.

Monterey Jack cheese (200g grated)

Add and stir until melted.
Add contents of first pan & stir.
Simmer until the flavours are well blended. About 5 minutes.

Tortillas (6)

Warm in microwave for a few seconds.
Put 2 or 3 tbp of the mixture on each tortilla and roll up.
Place in heatproof dish.
Spoon over remaining mixture.

Monterey Jack cheese (100g grated)

Sprinkle over.
Place in oven until cheese melts and starts to brown, around 15 minutes