Crawfish Enchiladas

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From cooking light.

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Steps

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Melt butter in a large nonstick skillet over med-high heat.

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Add in green onions and the next 6 ingredients.

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Stir / saut 5 minutes or until tender.

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Sprinkle flour over vegetables.

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Cook 1 minute , stirring constantly.

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Gradually add milk , stirring with a whisk.

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Cook over med heat for about 8 minutes or until thick , stirring constantly.

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Stir in salt and the next 4 ingredients.

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Remove from heat.

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Let stand 3 minutes.

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Add in cheddar cheese and sour cream , stirring until cheese melts.

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Stir in the crawfish.

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Add 1 inch of water to a medium skillet.

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Bring to a simmer.

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Dip 1 tortilla in water using tongs.

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Spoon 1 / 4 cup crawfish mixture into center of 1 tortilla.

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Roll tightly and place in a 13x9 inch baking dish coated with cooking spray.

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Repeat procedure with remaining tortillas and 2 3 / 4 cups crawfish mixture.

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Spread remaining crawfish mixture over tortillas.

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Sprinkle with monterey jack cheese.

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Cover and bake in a 325f oven for 10 minutes or until heated thoroughly.

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Ingredients

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butter, green onion, red onion, red bell pepper, green bell pepper, yellow bell pepper, jalapeno pepper, garlic cloves, all-purpose flour, 1% low-fat milk, salt, dried oregano, chili powder, paprika, black pepper, reduced-fat sharp cheddar cheese, nonfat sour cream, crawfish tail meat, corn tortillas, monterey jack cheese