These exceptional enchiladas were featured on Executive Chef Danny Trace's NOLA-Style Mardi Gras Menu on Fat Tuesday! Plated with Walker's fire roasted tomatillo salsa, Pepper Jack cheese and Mirliton pico de gallo.
In a saute pan over high heat add oil, garlic onion and peppers. Sauté for 2 to 3 minutes or until onion are translucent. Add crawfish tail meat, brandy, hot sauce, worcestershire sauce and seafood seasoning. Sauté until hot throughout. Remove from heat and fold in half of the cheese until melted.
Spray tortillas with vegetable oil and heat in a sauté pan for 10 seconds on each side until soft. Place 1/3 cups of stuffing in center of each tortilla. Roll and place on a sheet pan. Sprinkle remainder of cheese on top of the enchiladas. Heat in a 300-degree oven until cheese has melted and hot in center. To serve, place ¼ cup of sauce in center of plate and place enchilada on top. Top with pico de gallo and sour cream.
For the Roasted Tomatillo Salsa:
Place tomatillos and tomatoes on a sheet pan and place under a low broiler for 10 – 15 minutes until soft and lightly charred.
In a hot sauté pan add oil, garlic and onions. Sauté for 3 minutes over medium heat until garlic starts to brown. Add remaining ingredients except cilantro and bring to a simmer.
Simmer for 10 minutes or until sauce is thickened. Season to taste with salt, pepper and add in cilantro at the last minute.