"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crawfish Enchiladas Recipe

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This recipe for Crawfish Enchiladas, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Finkbeiner Hicks
Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 T.butter
1 lb. crawfish tails
1/2 (4-oz.) jar diced pimentos
1 can Cream of Shrimp soup
1 can Cream of Mushroom soup
1 (8-oz.) container cream cheese
1 bunch green onions, chopped
1 (4-oz.) can chopped green chilies
flour tortillas
shredded cheese
salt & pepper, to taste

Directions:
Directions:
Saute' onions in butter; add crawfish tails, chilies & pimentos. Stir in soups, cream cheese, salt & pepper. Heat thoroughly over medium heat. Spoon some onto tortilla & fold/roll over. Place in 9" x 13" dish, seam side down. Cover with shredded cheese. Bake uncovered for 20-25 min. @ 325. Serve hot.

Personal Notes:
Personal Notes:
Linda is the daughter of Jeane (Hollenshead) Finkbeiner & the late Charles Finkbeiner. She is the granddaughter of the late Charlie & Carrie (Wade) Hollenshead.

 

 

 

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