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.
Crawfish enchiladas are perfect any time of year, but using fresh leftover crawfish from a boil is the perfect time - which means... crawfish season.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More crawfish recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- Crawfish Enchiladas Recipe
- 💬 Comments
What makes this recipe so yummy
- 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.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- 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 and stir.
- 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.
Recipe variations and substitute ideas
- 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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Necessary gear: Equipment
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.
More crawfish recipes I think you'll love
Or, change things up (if you like it spicy) and try this Deviled Shrimp recipe.
How to store leftovers
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.
Mel's kitchen notes
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.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
It can be either, flour tortillas are easier to roll, but corn tortillas are a lot more tasty (I think).
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Crawfish Enchiladas Recipe
Equipment
Ingredients
- 1 Tablespoon Unsalted Butter
- 1 Each Yellow Onions chopped
- ½ Each Green Bell Pepper chopped
- 3 Cloves Garlic chopped
- 1-½ Cups Cooked Long Grain Rice
- 1 (15 Ounce) Can Red Kidney Beans
- 1 (15 Ounce) Can Fire Roasted Corn
- 1 Cup Chicken Broth
- ⅓ Pound Smoked Sausage chopped into small pieces
- 1 Pound Crawfish Tails
- 1 teaspoon Creole Seasoning
- Salt and Pepper to taste
- 2 (10 Ounce) Cans Red Enchilada Sauce
- 2 Cups Provolone cheese shredded
- 12 Each Flour Tortillas
Instructions
- Pre-heat the oven to 350°F. Add the butter to a large skillet and turn on medium-high heat.1 Tablespoon Unsalted Butter
- Add the chopped onions, bell peppers, and garlic and cook until translucent.1 Each Yellow Onions, ½ Each Green Bell Pepper, 3 Cloves Garlic
- Add the cooked rice, canned red beans, fire roasted corn, chicken stock, smoked sausage and Creole seasoning. Bring to a boil.1-½ Cups Cooked Long Grain Rice, 1 (15 Ounce) Can Red Kidney Beans, 1 (15 Ounce) Can Fire Roasted Corn, 1 Cup Chicken Broth, ⅓ Pound Smoked Sausage, 1 teaspoon Creole Seasoning, Salt and Pepper to taste
- Reduce the heat and add the crawfish tails, cook for a further 2 minutes, until the crawfish is warmed through.1 Pound Crawfish Tails
- Pour a little of the enchilada sauce into the bottom of a 9x13 casserole dish.2 (10 Ounce) Cans Red Enchilada Sauce
- 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.2 Cups Provolone cheese, 12 Each Flour Tortillas
- 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.
Notes
Nutrition
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Original Publish Date: This post was originally posted on September 06,2023. The post was given an updated publish date after making significant changes with the photography and text.
Julie says
These turned out pretty good. Way too much enchilada sauce. Probably would have worked better with only 1 can. Also, the filling was twice as much as needed for the pan of enchiladas. Unfortunate since you can't refreeze crawfish tails. But surprised how I didn't even notice the rice when eating them. Definitely improves the flavor to add plain yogurt (or sour cream) and avocado.
RACHEL A Knight says
Your crawfish recipes look so good. My friends in New Orleans claimed my Crawfish Pies were better then their mommas.I am so excited to try some of your Crawfish enchiladas and shrimp gumbo! I can smell the crawfish right now. There was never left over crawfish at my house. I always cooked for Mardi Gras crowds. I would cook porch chops marinating all night on the Hibachi grill on St. Charles. Strangers asked whether I'd sell them one.