Crawfish Enchiladas

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.

Serves: 12
Serving Size: 1 enchilada
15 mins Prep time 50 mins Cook time
15 mins Prep time
50 mins Cook time
  • 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

Nutrition information

(Amount per serving)

  • 327Calories: 327Cholesterol: 79 mg
  • Sodium: 766mgProtein: 17g
  • Total Fat: 15 gFiber: 2g
  • Carbohydrate: 31g