Can you guess what the most searched for recipe, according to Google, was the last 30 days? Banana Bread! As a food waste fighter, that makes me smile thinking of how many bananas went into mouths and not bins. Google also published the “Most Searched Recipe in Every State During Quarantine.” list. Can you guess what recipe came up for Louisiana? Crawfish Etouffee! No big surprise considering this quarantine comes during crawfish season. Etouffee, from the French word, etouffer, meaning simply, “to smother.” Etouffee puts any leftover crawfish tails to quick and tasty use. So if everyone is cooking crawfish etouffee, certainly there must be leftovers.  Let’s use those leftovers to make a batch of enchiladas just in time for CInco De Mayo.

crawfish etouffee
Leftover Crawfish Etouffee

I am an enchilada lover. In fact, that is how I rate Mexican restaurants, based on the quality of their enchiladas.  It is my favorite dish to order, and you can bet if sour cream sauce is an option, it is my pick. These crawfish etouffee enchiladas were inspired by my love of sour cream sauce.

Leftover Crawfish Etouffee Enchiladas:
If you don’t have any crawfish etouffee, you can easily substitute shrimp etouffee or even crawfish or shrimp creole.

Leftover Crawfish Etouffee Enchiladas
Leftover Crawfish Etouffee Enchiladas

When making the etouffee enchilada sauce, make sure to remove it from the heat before stirring in the sour cream.

Leftover Crawfish Etouffee Enchilada Sauce
Adding sour cream to finish Leftover Crawfish Etouffee Enchilada Sauce

I not only love eating enchiladas, but I also love making them.  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. No tortilla warmer? Wrap in a dish towel. The steam helps keep them nice and soft and easier to roll.

Filling for Leftover Crawfish Etouffee Enchiladas
Filling for Leftover Crawfish Etouffee Enchiladas

Put the enchiladas seam side down into a greased casserole dish and pour sauce over top. Top with cheese and bake.

Leftover crawfish etouffee enchilada sauce
Crawfish etouffee enchilada sauce

Go ahead & serve yourself some!

Leftover Crawfish Etouffee Enchiladas
Leftover Crawfish Etouffee Enchiladas


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, or a blend)
  • 1 cup cold etouffee, divided
  • 1/2 cup cooked rice
  • 1/4 cup sour cream
  • 1 4 oz can green chiles
  • 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 a tortilla warmer or dish towel.
  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 chiles. 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.

Put your TO COOK IS TO CREATE thinking cap on: What else could you add to the filling? Sautéed spinach or mushrooms? Black beans? Shredded carrots or zucchini? Chopped tomatillos? Roasted and chopped poblano peppers? Like it spicy? Add 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, 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 if you are a cheeseaholic like me, add more. Not a cheese fan? 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 Cinco De Mayo fiesta in the kitchen.


Leftover Crawfish Etouffee Enchiladas
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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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