Cajun Crawfish Enchiladas

• butter↗1⁄2 cup
• onions↗2 cups
• bell pepper↗1 cup
• cream cheese↗16 ounces
• oregano leaves↗1 1⁄2 teaspoons
• ground cumin↗1 teaspoon
• Old Bay Seasoning4 teaspoons
• parsley↗2 tablespoons
• salt↗2 teaspoons
• ground red pepper↗1 teaspoon
• heavy whipping cream↗1 cup
• butter↗1⁄2 cup
• crawfish tails, deveined↗4 lbs
• Old Bay Seasoning2 teaspoons
• garlic↗2 teaspoons
• cup green onion↗1⁄2
• (6 inch) flour tortillas30
• cup heavy whipping cream↗1
• ounces monterey jack cheese or 16 ounces Mexican blend cheese↗16
• tablespoons parsley sprigs (to garnish)↗2

Step-by-step instructions

1. 1

   Preheat oven 325 degrees.

2. 2

   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.

3. 3

   In a large skillet over low-medium heat (too high heat will cause crawfish to become rubbery or hard), combine remaining ½-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.

4. 4

   Mix liquid from crawfish with 1 cup whipping cream and cook for 3 minutes. Add remaining mixture of crawfish and stir.

5. 5

   Spoon mixture over the tortilla and top with cheese.

6. 6

   Bake at 325 for 10 to 15 minutes.

7. 7

   Garnish with fresh parsley sprigs if desired.