Ingredients

1 lb Boiled Crawfish Tails (seasoned)

2 Pablano Peppers

1 White Onion

Green Onions

4 Cloves garlic

1 Block Queso Cheese

Shredded Cheese (Mexican Blend)

1 Jar of Pace (Medium) Enchilada Sauce

30 Small corn tortillas

Sour cream

Cayenne Pepper

Garlic powder

Cumin

Chili Powder

Coarse Kosher Salt

Black Pepper

Lime

Prep (15 minutes)

Dice Onion

Roast Pablano Peppers over an open flame and peal off skins, then chop

Season Crawfish Tails (if not already seasoned (Cayenne Pepper, Garlic powder, salt, pepper)

Chop green onion

Cook (1 hour)

1. In a sauté pan or fry pan, sauté chopped white onion until soft.  Add chopped green peppers, then add chopped garlic and sauté.
2. In a small bowl in microwave (or small saucepan), melt queso cheese into a liquid form.
3. In a large mixing bowl, mix crawfish, onion and pepper sauté mixture and cheese.  Fold all ingredients together until mixed thoroughly.
4. In a small saucepan, heat the enchilada sauce, then coat the bottom of two casserole pans with sauce.
5. Heat tortillas; then in each tortilla fill the middle with the crawfish mixture, then place seam down in the casserole dish.
6. After the dish is full, pour remaining enchilada sauce over enchiladas and then cover with shredded cheese.
7. Place in oven at 300 F and bake until cheese is melted (usually about 5-10 minutes.)
8. Garnish with green onion and sour cream.

To top my enchiladas, I use a cumin-lime sour cream.  Simply take a bowl of sour cream and season with cumin and kosher salt.  Squeeze in fresh lime juice until the mixture is your desired consistency.