Did you get your fill of Mexican food for Cinco De Mayo or are you still craving it? (or still celebrating it?) I seem to always be craving Mexican food, probably due in part to my love of cheese. My favorite are enchiladas.

crawfish etouffee Lucky for me, I have some leftover crawfish etouffee- a dish that you will probably find in most freezers around Louisiana this time of year. After all, it puts any leftover crawfish tails to quick and tasty use and the crawfish etouffee can be used to make quick and easy meals, like enchiladas.

 Leftover Crawfish Etouffee Enchiladas: Crawfish Etouffee Enchiladas

If you don’t have any crawfish etouffee, you can easily substitute shrimp etouffee or even crawfish or shrimp creole, too. Not in the mood for seafood? Make Steak and Bean Enchiladas. I not only love to eat enchiladas, but I also love making them. Here’s a few tips: I like to heat the tortillas in a non-stick skillet over med heat for 10-15 seconds per side and put them in a tortilla warmer. Tortilla The steam helps keep them nice and soft and easier to roll. Working one at a time, place 2 TBSP of filling (heaping) in center of tortilla. Enchilada Then fold over, tuck in enchilada and tightly roll. Put the enchiladas seam side down into a greased casserole dish and pour sauce over top.crawfish enchiladas Top with cheese before baking , if desired. (I would desire 3 layers of melted cheese goodness, but hubby not a cheeseaholic like me.) When making the etouffee enchilada sauce, make sure to remove it from the heat before stirring in the sour cream. crawfish enchilada sauce Here is the recipe:

Leftover Crawfish Etouffee Enchiladas
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12 enchiladas

Leftover Crawfish Etouffee Enchiladas


  • 1 can corn, drained (I like to use Mexicorn) or 1 cup frozen corn, thawed
  • 1 cup grated cheese (Queso, Monterey Jack, cheddar, etc or a blend)
  • 1 cup cold etouffee, divided
  • 1/2 cup cooked rice
  • 1/4 cup sour cream
  • 1 4oz can green chilis
  • 12 corn tortillas (white or yellow)
  • 1/4lb crawfish tails, crabmeat, cooked diced shrimp or boiled shrimp (optional)
  • 1 cup cheese for topping (optional)


  1. Preheat oven to 350*
  2. In a bowl, add corn, 1/2 cup cold etouffee, rice, cheese, and other seafood, if using. Mix well. Set aside.
  3. In a non-stick skillet over med heat, warm tortillas for 10-15 seconds per side. Keep warm in foil or tortilla warmer.
  4. Place 2 TBSP of crawfish mixture in center of a tortilla. Tuck over side and roll. Place seam side down in a greased casserole dish. Repeat with remaining tortillas.
  5. In a small saucepan, add remaining 1/2 cup of cold etouffee and diced green chilis. Simmer for 5 minutes, stirring occasionally. Remove from heat. Stir in 1/4 cup of sour cream.
  6. Pour sauce over enchiladas. Top with cheese, if desired.
  7. Bake for 20 minutes.
 Go ahead & serve yourself some! crawfish etouffee enchiladas

Put your TO COOK IS TO CREATE thinking cap on: What else could you add to the filling? How about sautéed spinach or mushrooms? Black beans? Shredded carrots or zucchini? Chopped tomatillos?  Roasted and chopped poblano peppers? Like it spicy? Spice it up with jalapenos or chopped peppers. Think about the flavors in the etouffee before adding too much seasoning, but fresh cilantro is a nice choice. No cooked white rice? Cooked quinoa, yellow, wild, or brown rice works, too. Don’t have any additional seafood to add? How about leftover rotisserie chicken? Diced smoked sausage or chorizo? Like black olives? Add some to the filling or the topping.  Speaking of topping, did you add the cheese prior to baking? If not, add some or serve with chopped tomatoes, avocados or guacamole, or additional sour cream. Want something a little different? Serve the hot enchiladas over cold shredded lettuce. Don’t forget to use the leftover tortillas: Make Enchilada Meatballs or use leftovers to make chips-cut tortillas into triangles, spray with olive oil and bake at 375 degrees until crispy, about 10 minutes.

FOOD FUN: Making enchiladas can be family fun. Make an assembly line and have the kids or grandkids help fill and roll the tortillas (nothing too hot to handle). Download some Mexican music, make some virgin “margaritas” with sprite, ice, and frozen limeade in a blender, and have a fiesta in the kitchen.


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One thought on “Leftover Crawfish Etouffee Enchiladas

  • May 6, 2016 at 2:04 pm

    Leftover Crawfish Etouffee Enchiladas! Delicious mix for all that is yummy! We’d go for that extra, extra cheese and sour cream. Think we shall have another night of Cinco de Mayo. Great idea for a totally different meal with the Etoufee. Great quick recipe with all scrumptious ingredients.:)


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