Chef Austin's Crawfish Enchiladas
2 cups large diced red bell pepper
2 cups large diced yelllow bell peppers
2 cups large diced green bell peppers
2 tablespoons Joe's Stuff
2 tablespoons ground cumin
1 tablespoon granualted garlic
1 teaspoon granulated onion
1/2 teaspoon Kosher salt
2 cups tomato sauce
2 cups heavy cream
1 pound cooked crawfish tails with fat
2 1/2 cups Monterey Jack cheese (shredded)
6 twelve inch flour tortillas
In a medium sauce pan sweat down all peppers with no oil. Once peppers become slightly soft, season with Joe's Stuff, garlic, onion, cumin and salad. Add the tomato sauce and heavy cream. Bring to a simmer and add crawfish mix. Mix well and cool mixture in the cooler.
Place 1 cup of the refrigerated crawfish mixture and place into tortilla with 1/4 cup of Monterey Jack cheese. Roll the enchilada tightly and place in the bottom of a casserole dish and top with more of the crawfish mixture and cheese.
Bake at 350 degrees for 10-12 minutes. Serves 6.