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Turn your enchiladas into a heartier meal by adding crawfish tails, Zatarain’s Spanish Rice, and cheese to the filling. Smother 2 cans of enchilada sauce on top, and enjoy this traditional Mexican dish done New Orleans-style.
2 1/2 cups water
1 can (14 1/2 ounces) diced tomatoes
1 package ZATARAIN'S® Spanish Rice
2 cups shelled crawfish tails
4 cups (16 ounces) shredded Cheddar cheese, divided
1/2 cup chopped cilantro
2 cans (10 ounces each) enchilada sauce, (2 1/4 cups), divided
12 soft corn tortillas, (6-inch), warmed
Bring water and tomatoes to boil in medium saucepan. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Add crawfish, 2 cups of the cheese, cilantro and 1/2 cup of the enchilada sauce; mix well. Let stand 5 minutes.
Preheat oven to 350°F. Spray 13x9-inch baking dish with no stick cooking spray. Spread 1/2 cup of the enchilada sauce in baking dish.
Place 1/2 cup rice mixture on each tortilla; spread down center. Tightly roll tortilla around filling. Place, seam-side down, in prepared baking dish. Lightly spray enchiladas with no stick cooking spray. Spoon remaining enchilada sauce evenly over top. Sprinkle evenly with remaining 2 cups cheese.
Bake 25 minutes or until cheese is melted.
(Amount per serving)