Makes 4 large enchiladas.
YouTube instructional video is at the bottom.
What you’ll need
1-pound Louisiana crawfish tails
Masa corn flour
Vegetable or canola oil
Salted butter
8 ounces pepper jack cheese
8 ounces sharp cheddar cheese
Tomato paste
Seasonings
1 yellow onion
Garlic
Green bell pepper
Red bell pepper
Salt
Black pepper
Tony Chachere’s creole seasoning
Granulated onion
Granulated garlic
Ground cumin
Chili powder
Cayenne pepper (Optional)
Tools you’ll need.
10- inch round Cast iron skillet
9 by 13-inch baking pan
Cheese shredder
Tortilla press (If you don’t have one, you’ll need the tools below)
Wooden chopping board
Rolling pin
Parchment paper
Preparation of ingredients
Seasonings
Step 1- Chop half of a yellow onion, half of a green bell pepper, half of a red bell pepper and 2 cloves garlic until minced. Rinse off the green bell pepper and red bell pepper before chopping.
Cheeses
Step 2- Shred 8-ounces pepper jack cheese and 8-ounces sharp cheddar cheese. Place into fridge.
Tortilla dough
Note- You can use already made tortillas if you like. As long as they are 8 inches diameter.
Step 3- Add 1 1/3 cups masa corn flour, 1 cup warm water (Make sure you remove 1 teaspoon of the water before adding it into the flour), 1 teaspoon vegetable or canola oil (This will replace the 1 teaspoon water you removed from the 1 cup water), and 1/2 teaspoon salt into a medium-sized bowl. Stir all ingredients with a sturdy spoon until the dough starts to come together. Form into dough using your hands and form into a ball. To keep the dough moist, add a small amount of water to your hands and coat the dough with the water.
Step 4- Cut the dough into 4 pieces using a knife. Each piece of dough should be 3.6 ounces in weight.
Step 5- Spread 1/2 teaspoon vegetable or canola oil onto 2 sheets of parchment paper with your hands.
Step 6- Add ball of dough on top of parchment paper and press down slightly with your hands. Add a sheet of parchment paper on top of the dough. Add a wooden chopping board on top of the parchment paper and carefully press down with your hands.
Step 7- Remove the chopping board and set aside. Carefully roll the pressed dough while the parchment paper is still on top, into an 8-inch diameter circle. Place the wooden chopping board back on top of the parchment paper and press down once again.
Step 8- Remove the chopping board and peel the parchment paper from the top of the dough. To release the dough from the bottom of the parchment paper, take a spatula and carefully glide it underneath the dough. From there you can pick up the dough with your hands.
Searing the tortillas
Step 9- Spread 1/2 teaspoon vegetable or canola oil into a 10-inch round cast iron skillet. Preheat fire to medium high heat. Let the skillet get hot for 1 to 2 minutes.
Step 10- Add tortilla into hot skillet. Let sear for 30 seconds on each side. Once done remove the tortilla and place it onto a serving plate. Make sure you cover the serving plate with a lid or aluminum foil. This will prevent the tortillas from drying out and keep them moist.
Enchilada sauce
Step 11- Add 3 ounces tomato paste, 1 cup water, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon granulated onion, 1/2 teaspoon granulated garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/4 teaspoon cayenne pepper (Optional) into a small bowl. Stir all ingredients with a whisk until combined.
Preheat fire to medium heat.
Step 12- Add 1 or 2 teaspoons salted butter, enchilada sauce, 1 tablespoon chopped green bell pepper and 1 tablespoon chopped red bell pepper into a small pot. Stir all ingredients together. Let simmer for 4 minutes stirring occasionally. After 4 minutes, turn your fire off and let the sauce cool until it’s warm or let it cool completely.
Crawfish filling
Preheat fire to medium heat.
Step 13- Add 3 tablespoons salted butter, 1 cup chopped yellow onion, 2/3 cup chopped green bell pepper and 2/3 cup chopped red bell pepper into a large saucepan. Stir all ingredients together. Let sauté for 6 to 8 minutes stirring occasionally.
Step 14- Add 2 cloves pressed garlic, 1 pound crawfish tails, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon granulated onion, 1 teaspoon granulated garlic, and 1/4 teaspoon cayenne pepper (Optional). Stir all ingredients together. Cover with a lid and let simmer for 3 to 4 minutes stirring occasionally.
Step 15- After 3 to 4 minutes turn your fire off and let the mixture cool for 10 to 15 minutes or until it’s warm. Add 2 ounces in weight shredded pepper jack cheese and 1 or 2 ounces in weight of shredded sharp cheddar cheese. Stir all ingredients together and set aside.
Assembling the enchiladas
Step 16- Add a tortilla on a serving plate. Add crawfish filling onto the tortilla. Place the filling more to the side that’s going to be wrapped by the tortilla. From there wrap the tortilla by folding one side of the tortilla over the filling. Do this for all 4 tortillas.
Baking the enchiladas
Preheat oven to 325 degrees.
Step 17- Place all 4 assembled enchiladas onto a 9 by 13-inch baking pan. Cover pan with aluminum foil. Poke holes into the foil. This will allow the steam to escape during the baking process.
Step 18- Place into a preheated 325-degree oven on the middle rack. Bake for 10 to 12 minutes. Once the baking time has ended, remove pan from oven.
Set your oven broiler to high.
Step 19- Carefully pour the enchilada sauce on top of the prepared tortillas. You can add as much as you like.
Step 20- Add the shredded pepper jack cheese into the bowl with the shredded sharp cheddar cheese and stir until combined.
Step 21- Sprinkle a generous amount of the mixed cheeses on top of the enchiladas. You can add as much as you like.
Step 22- Place into your oven broiler for 1 minute or until the cheese has melted. Once the cheese melts, remove the pan from the oven broiler. Let cool for 10 to 15 minutes before serving. For best results, serve the next day so the flavors can settle and increase overnight.
YouTube instructional video
