Kat's Crawfish Enchilada
1 tablespoon Lard or bacon fat
1 teaspoon Chili powder
1/4 cup Onion -- finely chopped
2 tablespoon Green bell pepper -- chop fine
2 tablespoon Celery -- finely chopped
1 teaspoon Garlic -- finely chopped
1/4 cup Fish stock or clam juice
3/4 cup Whipping cream
1 1/2 teaspoon Corn flour -- or 1 tablespoon Wondra
1/4 cup Cheddar cheese -- shredded
Salt to taste -----
FOR THE ENCHILADAS-----
6 Corn tortillas -- 6"
8 ounce Cooked crawfish tails -- chop
1 tablespoon Green onion -- chopped
1/3 cup Monterey Jack -- shredded Prepare the sauce.
Melt lard in a medium saucepan, add chili powder, onion, bell pepper, celery
and garlic.
Cook over medium heat until soft, about 10 minutes. Add corn or instant flour
and cook
2 minutes more. Add cream and stock, bring mixture to a boil and stir in cheddar
cheese.
Stir constantly until melted. Remove sauce from heat and season to taste with
salt.
Heat oven to 400~, then prepare the enchiladas. Soften tortilla shells by
wrapping them
in plastic wrap and heating in a microwave oven for 30 to 50 seconds. Combine
half of the
sauce with the crawfish tails. Fill each tortilla shell with 1/4 cup of this
mixture and sprinkle
with green onion. Roll shells around filling and fit snugly into a small oven
casserole dish.
Pour remaining sauce over all and top with shredded Monterey Jack. Bake until
enchiladas are
heated through and cheese is melted and bubbly, about 10 minutes.
Happiness is not a state to arrive at, but a manner of traveling.
- Margaret Lee Runback