Crawfish Enchiladas with Buttermilk Coleslaw

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Ingredients

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

Preparation

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.

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