Cajun Crawfish Enchiladas - cooking recipe

Ingredients

1/2 cup butter
2 cups onions
1 cup bell pepper
16 ounces cream cheese
1 1/2 teaspoons oregano leaves
1 teaspoon ground cumin
4 teaspoons Old Bay Seasoning
2 tablespoons parsley
2 teaspoons salt
1 teaspoon ground red pepper
1 cup heavy whipping cream
1/2 cup butter
4 lbs crawfish tails, deveined
2 teaspoons Old Bay Seasoning
2 teaspoons garlic
1/2 cup green onion
30 (6 inch) flour tortillas
1 cup heavy whipping cream
16 ounces monterey jack cheese or 16 ounces Mexican blend cheese
2 tablespoons parsley sprigs (to garnish)

Preparation

Preheat oven 325 degrees.
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.
In a large skillet over low-medium heat (too high heat will cause crawfish to become rubbery or hard), combine remaining 1/2-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.
Mix liquid from crawfish with 1 cup whipping cream and cook for 3 minutes. Add remaining mixture of crawfish and stir.
Spoon mixture over the tortilla and top with cheese.
Bake at 325 for 10 to 15 minutes.
Garnish with fresh parsley sprigs if desired.