Shelly's Recipe

LOBSTER ENCHILADAS

Category: Casseroles - Seafood

1 tbsp 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 tsp flour
1 cup milk
1/2 tsp salt, dried oregano, chili powder and paprika
1/4 tsp black pepper
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
2 cups cooked lobster tail meat (about 12 oz)
12 (6-inch) corn tortillas
Cooking spray
1/2 cup shredded Monterey Jack cheese

Melt butter in a large nonstick skillet. Add green onions, red onions, red bell pepper, green bell pepper, yellow bell pepper, jalapeno peppers and garlic; saute 7 minutes or until tender. Add flour to vegetables and 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.

Add water to a medium skillet to a depth of 1 inch; bring to a simmer. Dip 1 tortilla in water using tongs. Slide the tortillas into the water as opposed to plopping them on top of the surface and slide them back out. If you try to pull it straight out of the water they will break. Do this step very quickly or they will break apart.

Spoon 1/4 cup mixture into the center of 1 tortilla horizontally; 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 down the center of the roll ups and then sprinkle with Monterey Jack cheese over the entire dish. Cover and bake at 325 for 10 minutes or until thoroughly heated.

NOTE: Crawfish can be used instead of lobster.