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.
15m
PREP TIME
50m
COOK TIME
327
CALORIES
8
INGREDIENTS

Servings: 12 (1 enchilada)

Ingredients

  • Step1
  • 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

INSTRUCTIONS

  • 1 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
  • 2 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
  • 3 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
  • 4 Bake 25 minutes or until cheese is melted

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

NUTRITION INFORMATION

(per Serving)

Related Recipes

Edit
Shopping List
    Edit
    Shopping List

    Personal List

      Shopping List

      Recipe

      ShoppingList_RecipeName

      View Recipe>>

      Ingredients

        Shopping List
        Go To Meal Planner