Marguerite  
Crawfish Enchiladas

3 tbsp.'s butter   

1 large onion, chopped

1/2 cup green onion, chopped

1 bell pepper, chopped

1 lb. crawfish tails                                                                                                                                                                         1   can hot or mild enchilada sauce

 1 (4 oz.) can green chilies, drained

 Salt to taste

 1 tsp. Tony's Creole seasoning

  1 10-count package flour tortillas

 1 1/2 cups shredded cheddar cheese

 1/4 cup Parmesan cheese, grated

 In large Dutch Oven, sautee in the butter, the onion, bell pepper, green onion, Tony's seasoning, and crawfish tails, on medium heat, for about 20 minutes.Pour in mushroom soup, enchilada sauce, and green chilies. Stir and mix well. Add salt to taste. Stir and simmer 20 more minutes.  Spoon enough mixture, to cover the bottom of a large casserole dish.

Begin layering tortillas in dish 2 or 3 at a time. Spread mixture on top, sprinkle with cheddar cheese. Repeat in layers.

When complete, sprinkle top with remaining cheddar cheese and 1/4 cup grated Parmesan cheese. Bake in 350 degree oven until cheese melts. Serve with a tossed green salad.
Serves 6. Note:  Shrimp may be substituted for crawfish.
Sep 27th 2008 22:02