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Crawfish Enchiladas El Yucateco Hot Sauce Links: MAIN SITE: http://www.shopelyucateco.com Instagram – / elyucateco_hotsauce Facebook – / elyucateco Twitter - / elyucateco Pinterest - / elyucateco Reddit - / elyucateco_hotsauce YouTube - / elyucateco_hotsauce Crawfish Enchiladas Ingredients: 2.5 sticks of butter 1 cup of all purpose flour 2 medium yellow onions chopped 1 bell pepper chopped, I used yellow, but you can use any color 1 poblano pepper chopped 2 stalks of celery finely chopped Cajun seasoning to taste 2 to 3 cups of water or more. Can also use a seafood stock 1 tablespoon of dried parsley 1 tablespoon of El Yucateco Chile Chipotle hot sauce 1 tablespoon El Yucateco Chile Jalapeno hot sauce 5 cloves of garlic minced 8 oz of Pepper Jack cheese or other cheese you may like 2 pounds of crawfish tail meat 1 bunch of green onions chopped Instructions: Start by making a blonde roux with 2 sticks of butter and flour making sure to stir constantly for around 15 minutes on medium low heat. Add in onions, peppers, and celery and simmer until tender. Season to your taste with a Cajun or Creole seasoning. Add in both of the El Yucateco hot sauces. Add in the parsley and garlic. Start adding in water until you get a thin consistency. Simmer on low for around 35 minutes or until all vegetables are very tender. Add in more water as needed. Should have a nice consistency as it reduces, not to thick and not to thin. Watch video. After 35 minutes of simmering, add in 1.5 pounds of crawfish tail meat and cook an additional 10 to 15 minutes. Check for seasoning and adjust if needed. In another pan, melt 1/2 stick of butter. Add in 1/2 pound of crawfish tail meat and season with Cajun Seasoning to your liking. You just want to heat these through for around 5 minutes. In a taco size flour tortilla, place grated pepper jack cheese down and then top with the crawfish tails that were warmed through in the butter. Roll the tortilla up as shown in the video. In a baking dish, put a little of the crawfish etouffee in the bottom. Place enchiladas on top of the sauce and pour more on top of the enchiladas. Now put more cheese on top. Place in 350°F oven in heat until cheese is melted and Crawfish Etouffee is bubbling. Around 15 to 20 minutes. Make sure to completely coat the tortillas with the sauce to prevent the tortillas from drying out and becoming hard. They should have more of a dumpling texture once fully cooked. Garnish with the chopped green onions and Enjoy! #elyucateco #CrawfishEnchiladas #KingOfFlavor