shiehua1

Ingredients :
• 12 oz. package frozen crawfish tail meat
• 2 Tbs. butter
• 2 Tbs. all purpose flour
• 1 can chicken broth
• 1 can cream of onion soup
• 3/4 cup medium or hot picante sauce
• 8 oz. Monterey jack jalapeno or habanero cheese, grated
• 1 can chopped green chiles, drained
• 1/2 cup chopped onion
• 10 flour tortillas
How To Make :
1. Sauté crawfish meat in 1 T. butter for 5 minutes. Drain and cool.
2. Melt butter in medium saucepan. Add flour and stir with whisk for 2 minutes.
3. Whisk in chicken broth and cook until thickened.
4. Whisk in picante sauce and onion soup and then stir in green chiles.
5. Pour 1 cup of sauce into large baking dish, 9 x 13” or larger. Keep sauce warm.
6. On each flour tortilla, place some crawfish, grated cheese and a sprinkle of onion. Roll up and place seam side down in large baking dish.
7. Repeat until all are rolled.
8. Pour remaining sauce over enchiladas making sure they are all covered. Sprinkle any remaining sauce, cheese and onion on top.
Taken From Mexican Food