Crawfish Enchiladas with Buttermilk Coleslaw

0 stars based on 0 votes.
0 ratings
Rate This Recipe


Enchilada Filling

  • 5 tablespoons butter
  • 2 jalapeño peppers, seeded and minced
  • 3 cups corn kernels
  • 1 1/2 cups very thinly sliced onion
  • 4 1/2 pounds peeled crawfish tails, cooked
  • 5 poblano peppers, peeled, seeded, and very thinly sliced
  • 1 teaspoon salt
  • 1/2 cup TABASCO® brand Green Jalapeño Pepper Sauce
  • 1 pound mozzarella cheese, grated (4 cups)
  • 1/2 cup corn oil
  • 24 (6-inch) corn tortillas

Buttermilk Dressing

Cole Slaw

  • 16 ounces shredded red cabbage (about 4 cups)
  • 8 ounces shredded green cabbage (about 2 cups)
  • 1 large carrot, peeled and shredded


Melt butter in a large skillet over medium-high heat; add jalapeños, corn, and onion, and sauté 2 minutes or until soft. Let cool. Combine crawfish, poblano peppers, salt, TABASCO® Green Sauce, and mozzarella in a large bowl and mix well; stir in corn mixture.

Heat oil in a medium skillet over high heat. Fry tortillas one at a time until softened, about 5 seconds. Transfer tortillas to a paper towel-lined plate to drain. Spoon some crawfish filling onto each tortilla and roll up like a cigar; place in a baking pan and set aside.

Make buttermilk dressing: Combine mayonnaise, shallots, garlic, and cilantro in the bowl of a food processor and pulse just until combined. With food processor running, add buttermilk and process until smooth. Stir in TABASCO® Green Sauce and salt and refrigerate until ready to serve.

For coleslaw, combine all ingredients in a bowl and add enough buttermilk dressing to moisten slightly. Refrigerate until ready to serve.

Bake enchiladas in a 350°F oven until heated through, 10 to 15 minutes. Serve with cole slaw and a drizzle of buttermilk dressing.

Makes 12 servings.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!