Crawfish Enchiladas

Crawfish Enchiladas

1 tablespoon butter
1 cup chopped green onions
1/2 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped seeded jalapeño pepper
3 garlic cloves, minced
2 teaspoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup sour cream
2 cups cooked crawfish tail meat (about 12 ounces)
12 6-inch corn tortillas
cooking spray
1/2 cup shredded Monterey Jack cheese

Melt butter in a large nonstick skillet over medium-high heat. Add green
onions and next 6 ingredients (green onions through garlic); sauté 5
minutes or until tender. Sprinkle flour over vegetables; cook 1 minute,
stirring constantly. Gradually add milk, stirring with a whisk. Cook
over medium heat until thick (about 8 minutes), stirring constantly.
Stir in salt and next 4 ingredients (salt through black pepper). Remove
from heat; let stand 3 minutes. Add cheddar cheese and sour cream,
stirring until cheese melts. Stir in crawfish.
Preheat oven to 325 degrees.
Add water to a medium skillet to a depth of 1 inch; bring to a simmer.
Dip 1 tortilla in water using tongs. Spoon 1/4 cup crawfish mixture into
the center of 1 tortilla; roll tightly, and place in a 13 x 9-inch
baking dish coated with cooking spray. Repeat procedure with crawfish
mixture and remaining tortillas. Spread remaining crawfish mixture over
tortillas; sprinkle with Monterey Jack cheese.
Cover and bake at 325 degrees for 10 minutes or until thoroughly heated.

Makes 6 servings