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

1. Melt butter in a large nonstick skillet over med-high heat.

2. Add in green onions and the next 6 ingredients; stir/sauté 5 minutes or until tender.

3. Sprinkle flour over vegetables; cook 1 minute, stirring constantly.

4. Gradually add milk, stirring with a whisk.

5. Cook over med heat for about 8 minutes or until thick, stirring constantly.

6. Stir in salt and the next 4 ingredients.

7. Remove from heat; let stand 3 minutes. Add in cheddar cheese and sour cream, stirring until cheese melts.

8. Stir in the crawfish.

9. Add 1 inch of water to a medium skillet; bring to a simmer.

10. Dip 1 tortilla in water using tongs.

11. 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.

12. Repeat procedure with remaining tortillas and 2 3/4 cups crawfish mixture.

13. Spread remaining crawfish mixture over tortillas.

14. Sprinkle with Monterey jack cheese.

15. Cover and bake in a 325°F oven for 10 minutes or until heated thoroughly.

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