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