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8Ingredients
65Minutes
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Ingredients
US|METRIC
12 SERVINGS
- 2 1/2 cups water
- 14.5 oz. diced tomatoes
- 1 pkg. spanish rice (ZATARAIN'S®)
- 2 cups crawfish (shelled, tails)
- 4 cups shredded cheddar cheese (divided)
- 1/2 cup chopped cilantro
- 2 cans enchilada sauce (10 ounces each, 2 1/4 cups, divided)
- 12 soft corn tortillas (6-inch, warmed)
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Directions
- Bring water and tomatoes to boil in medium saucepan. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Add crawfish, 2 cups of the cheese, cilantro and 1/2 cup of the enchilada sauce; mix well. Let stand 5 minutes
- Preheat oven to 350°F. Spray 13x9-inch baking dish with no stick cooking spray. Spread 1/2 cup of the enchilada sauce in baking dish
- Place 1/2 cup rice mixture on each tortilla; spread down center. Tightly roll tortilla around filling. Place, seam-side down, in prepared baking dish. Lightly spray enchiladas with no stick cooking spray. Spoon remaining enchilada sauce evenly over top. Sprinkle evenly with remaining 2 cups cheese
- Bake 25 minutes or until cheese is melted
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Reviews(2)
Yummly User 6 years ago
my family enjoyed it very much will be making weekly
Yummly User 7 years ago
I've made this dish at least 20 times so far. I just sub crawfish with shrimp.