Cajun Crawfish Enchiladas

1/2 cup butter
2 cups chopped onion
1 cup chopped bell pepper
11/2 tsp oregano leaves
4 tsp Old Bay Seafood seasoning
3 tsp Konriko Creole Seasoning or
1/2 cup butter
2 tsp Old Bay seafood seasoning
30 (6 inch) flour tortillas
16 ounces shredded Monterey Jack cheese or Mexican Mixcheese
1/2 cup chopped green onion
16 ounces cream cheese
1 tsp ground cumin
2 Tbsp finely chopped parsley
1 cup heavy whipping cream
4 pounds crawfish tails, deveined
2 tsp garlic powder or minced garlic
1 cup heavy whipping cream
Parsley sprigs for garnish


Preheat oven 350 degrees. In a 3-quart pot over medium high heat, melt
1/2-cup butter. Add onion and bell pepper. Cook and stir 5 minutes. Reduce
heat to medium and cook an additional 5 minutes. Add cream cheese,
oregano, cumin, 2 teaspoons Old Bay Seafood seasoning, Konriko Creole
Seasoning, and parsley. Cook and stir 3 minutes. Add 1 cup whipping cream
and cook 5 minutes. Set aside. In a large skillet over low-medium heat
(too high heat will cause crawfish to become rubbery or hard), combine
remaining 1/2-cup of butter and crawfish. Cook and stir 3 minutes. Add 2
teaspoons Old Bay Seafood seasoning, garlic powder and green onion. Cook
an additional 2 minutes. (Drain, keeping liquid and set aside) Add to
cream mixture and mix well. Spoon a portion of mixture in the center of
each warm tortilla. Fold the tortilla in thirds and place seam side down
in casserole dish.

Mix liquid from crawfish with 1 cup whipping cream and
cook for 3 minutes. Add remaining mixture of crawfish
and stir. Spoon mixture over the tortilla and top with
cheese. Bake at 325 for 10 to 15 minutes. Garnish with
fresh parsley sprigs if desired.



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