This crawfish enchiladas recipe is as good as you can imagine. A large tortilla stuffed with a mixture of cooked rice, beans, corn, smoked sausage and crawfish tails then baked in a delicious enchilada sauce. Top with cheese and you have comfort food heaven.
Background content: is this popular at certain times of year? Special holidays?
❤️ Why you'll love it
- A great and different way to use up those leftover crawfish tails.
- Serve your craving for Mexican tasting food, with a Cajun flare!
- Easy ingredients and quick to the table.
- Cooked Crawfish
- Green Bell Peppers
- Cooked Rice
- Canned Red Beans
- Fire Roasted Corn
- Chicken Stock (check out my homemade rotisserie chicken broth)
- Smoked Sausage
- Creole Seasoning
- Enchilada Sauce
- Provolone Cheese
- Flour Tortilla shells
- Salt and black pepper to taste
See recipe card at the bottom of this post for quantities.
- Step 1: Heat oven to 350°F. In a large skillet over medium-high heat melt butter and sauté onions, minced garlic and bell pepper until soft.
- Step 2: Add the cooked rice, canned red beans, fire roasted corn, chicken stock, smoked sausage, Creole Seasoning and salt and pepper.
- Step 3: Bring to a rapid boil then turn down to a low heat. Add the crawfish tails.
- Step 4: Cook another 2 minutes then turn off the heat.
- Step 5: Pour a little of the enchilada sauce into the bottom of a 9x13 dish. Add about 4 Tablespoons of the crawfish mixture into a tortilla, sprinkle with cheese and roll tortilla up.
- Step 6: Place seam side down into the casserole dish. Repeat with the rest of the rolled tortillas.
- Step 7: Pour the remaining Enchilada sauce over the enchiladas then top with the cheese.
- Step 8: Bake uncovered in the oven for 30 minutes until bubbling around all the edges. Top with chopped parsley, or green onions for garnish.
Hint: Serve with sour cream, avocado, corn chips, just like you would a regular enchilada.
🔄 Substitutions and Variations
- Chili Powder - add some chili powder for a little extra punch.
- Cheddar Cheese - Add some cheddar cheese for extra flavor.
- Green Chilies - add some more flavor and zip by adding a small 4oz can of diced green chilies.
- Red Bell Pepper - for some sweetness add a little diced red pepper.
- Monterey Jack Cheese - change it up and use some Monterey Jack Cheese.
- Cream Cheese - try a little cream cheese in your enchiladas.
- White Pepper - add a little extra flavor dimension.
- Cajun Spices - use a Cajun seasoning instead of Creole, it's practically the same thing though.
- Heavy Cream - add a little cream to thicken up the sauce a little.
- Corn Tortillas - try using corn tortillas, it will add a good masa flavor to the enchiladas. You'll need to soak them in the sauce first though to roll shells up.
- Fresh Shrimp - use fresh shrimp instead of crawfish, pat dry the shrimp with paper towels before adding.
- Cayenne Pepper - add a little pop with some cayenne pepper.
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You'll need a 9-inch baking dish and a large 12" skillet. I have some affiliate links in the recipe card at the bottom of this post.
🦞Other Crawfish Recipes You Might Like
- Crawfish Etouffee
- Crawfish Dip
- Crawfish Bread
- Crawfish Fettuccine
- Crawfish Pastalaya
- Boiled Crawfish
- Crawfish Pistolettes
Crawfish Enchiladas will need to be stored in an airtight container, or cover with plastic wrap in the refrigerator, for up to 3 days. The best way to reheat these crawfish enchiladas is in the microwave oven.
They freeze well, store in a freezer safe container for up to 3 months.
Expert Tip: Using leftover crawfish tails from a crawfish boil definitely adds a lot more flavor to your crawfish enchiladas recipe. If you use store bought frozen crawfish, try to use Louisiana crawfish. You may need to up the seasoning.
It can be either, flour tortillas are easier to roll, but corn tortillas are a lot more tasty (I think).
If you’ve tried this Crawfish Enchiladas Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
- 1 Tablespoon Butter, unsalted
- 1 Medium Onion, chopped
- ½ Green Bell Pepper, chopped
- 3 Garlic Cloves, chopped
- 1-½ Cups Cooked Long Grain Rice
- 1 (10.5oz) Can Red Beans
- 1 (10.5oz) Can Fire Roasted Corn
- 1 Cup Chicken Stock
- ⅓ lb Smoked Sausage, chopped into small pieces
- 1lb Cooked Crawfish Tails
- 1 Teaspoon Creole Seasoning
- Salt and Pepper to taste
- 2 (10.5oz) Cans Enchilada Sauce, red
- 2 Cups Provolone cheese, shredded
- 12 Flour Tortillas
- Pre-heat the oven to 350°F. Add the butter to a large skillet and turn on medium-high heat.
- Add the chopped onions, bell peppers, and garlic and cook until translucent.
- Add the cooked rice, canned red beans, fire roasted corn, chicken stock, smoked sausage and Creole seasoning. Bring to a boil.
- Reduce the heat and add the crawfish tails, cook for a further 2 minutes, until the crawfish is warmed through.
- Pour a little of the enchilada sauce into the bottom of a 9x13 casserole dish.
- Spoon some of the crawfish mixture into a tortilla, sprinkle some cheese and roll it up. Place seam down into the casserole dish. Repeat with the remaining tortillas and crawfish mixture.
- Pour the enchilada sauce over the tortillas then sprinkle the remaining cheese over the top.
- Bake in the oven for 20-30 minutes, until bubbly around all the edges.
- Garnish with chopped parsley or green onions.
Serve with avocado, sour cream, corn chips, just like regular enchiladas.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 585Total Fat 22gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 10gCholesterol 104mgSodium 1097mgCarbohydrates 65gFiber 5gSugar 3gProtein 30g