There is no sincerer love than the love of food

As a newlywed {one year anniversary in just a few days!} I have fully embraced my domestic wifeyness and try to make yummy dinners for my hubby as often as possible 

If you ask him he will probably tell you I succeed {every once in a while} BUT if you ask me this recipe is my best dinner hands. down.

{Warning: long post - totally worth it because the result is better than chocolate cake and ice cold milk!}

Here we go - Sorry, I forgot the ingredient picture! Note: I cut this recipe in half because, honey, I do NOT need 20 enchiladas.

Crawfish Enchiladas
1 stick unsalted butter, in all {JUST DO IT!}
1 cup finely chopped onions
1 cup canned green chilies, drained and chopped
3/4 cup finely chopped green bell peppers
2 3/4 teaspoons salt, in all
2 3/4 teaspoons white pepper, in all
1 1/2 teaspoons, in all, ground red pepper(preferably cayenne)
1/4 c white wine
3/4 teaspoon dried oregano leaves, in all
1/2 teaspoon minced garlic
3 cups heavy cream
1 cup dairy sour cream
8 cups, in all, grated Monterey Jack cheese, 2 pounds
2 pounds peeled crawfish tails
2/3 cup very finely chopped green onions
1/2 cup vegetable oil
20 (6-inch) corn tortillas

Okay first things first: In a large skillet melt 1/2 stick of the butter. Add the onions, green chilies, bell peppers, 1 1/4 teaspoons of the salt, 3/4 teaspoon of the white pepper, 1/2 teaspoon of the red pepper, 1/4 teaspoon of the oregano and the garlic. Sauté over medium hear for 10 minutes, stirring often. 
{Note: They are pretty spicy so go easy on the red pepper if that isn't your thing}

Next: Stir in the heavy cream and bring mixture to a rapid boil; then reduce the heat and simmer uncovered 10 minutes, stirring constantly. Add the sour cream; with a metal whisk, beat continuously until the sour cream is dissolved, about 3 minutes. Add 3 cups of the cheese and stir until melted. Set the sauce aside. In a 4-quart saucepan melt the remaining 1/2 stick butter. 

Now: In a separate pan, add the crawfish, green onions and the remaining 11/2 teaspoons salt, 2 teaspoons white pepper, 1 teaspoon red pepper and 1/2 teaspoon oregano. Sauté over medium heat for about 6 minutes, stirring occasionally. 

It's time to add: the cheese sauce to the crawfish mixture and stir well. Simmer until the flavors are well blended, about 6 to 10 minutes, stirring occasionally. Set aside. 
{Note: I added the crawfish to the sauce because it was easier and it worked just fine}
{Note 2: At this point your kitchen will smell like Heaven and you WILL want to eat directly from the pan - DON'T or there won't be any left for  your enchiladas fattie!}

Next: In a small skillet heat the oil to about 325 degrees F. Holding tortillas one at a time with metal tongs, dip each into the hot oil just long enough to soften, about 1 second  each side; drain on paper towels. Spoon about 1/3 cup crawfish sauce on each tortilla and roll up  tortilla.  For the prettiest presentation, broil the enchiladas: Put them all, seam side down, in a flameproof baking dish. 
{Note: I used flour so the oil step wasn't necessary}

Finally: Cover each enchilada from end to end with a generous amount of additional sauce, then sprinkle each with 1/4 cup cheese. Place the baking dish (or two or three individual plates at a time) under a broiler near the flame until the cheese melts and begins to brown, about 2 minutes. Or, bake the enchiladas in a 350 degrees F. oven untilthe cheese melts, about 5 to 8 minutes.

All that is left is to dig in and then quietly slip into the food coma that will ensue as soon as your done! 
These were a big hit with the hubby, the co-worker and every other human I know who had one bite.
{Thanks Very Busy Mommy!}

Do you have a recipe that you consider your all time best recipe? SHARE!

- Lindsey Nicole


Kim said...

Thanks so much for trying out my recipe. Glad you liked it. Come back and try my lasagne I'm about to post!


Lindsey Nicole said...
This comment has been removed by the author.
Lindsey Nicole said...

It was wonderful! I will definitely be trying more of your recipes...thanks for keeping me and the hubs from going hungry!