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.
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.
When making the etouffee enchilada sauce, make sure to remove it from the heat before stirring in the sour cream.
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.
Put the enchiladas seam side down into a greased casserole dish and pour sauce over top. Top with cheese and bake.
Go ahead & serve yourself some!
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.