Crawfish Enchiladas 

CRAWFISH ENCHILADAS
YIELDS: 2 Servings
INGREDIENTS:
CHEESE SAUCE
1 Tbsp. Unsalted Butter
1 Tbsp. All Purpose Flour/ Maida
1 Cup Cold Whole Milk
1 to 2 Tbsp. Cream
Salt & Pepper to taste
1/3 Cup American cheese / Your Choice (Approx. 35-40 Grams)

CRAWFISH FILLING
1 Tbsp. Vegetable/ Canola Oil
1 Big Garlic- Finely Chopped
1 Tbsp. White Onion - Finely Chopped
1 Tbsp. Celery - Finely Chopped
1 Stalk Green Onion - Finely Chopped
1 Tbsp. Jalapeno ( Seeds Removed)- Finely Chopped
1 Tbsp. Green Bell Pepper - Finely Chopped
1 Tbsp. Yellow Bell Pepper - Finely Chopped
2 - 3 Tsp Blackening Spice Mix
2 Tbsp. Tomatoes (Seeds Removed) - Finely Chopped
Salt & Pepper to taste
1 Cup Cooked Crawfish
ASSEMBLE ENCHILADAS
4 Tortillas
Prepared Crawfish Filling
¾ - 1 Cup Enchilada Sauce
¾ Cup Grated Cheese (American / Monterey Jack / Your Choice)
TIP
CHEESE SAUCE
1) To avoid lumps in your roux add cold milk to hot roux.
CRAWFISH FILLING
1) Do not Over Cook the veggies