Crawfish enchiladas

I lost my recipe box somewhere in the move, it's very sad. I'm trying to rebuild my collection and keep some on here so I don't loose them again. So, instead of printing out little papers and hoping to somehow keep them, I'm going to try to cut and paste to the blog. Oh the wonders of technology... This one is from Cooking Light magazine.

Ingredients

1 tablespoon butter
1 cup chopped green onions
1/2 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped seeded jalapeño pepper
3 garlic cloves, minced
2 teaspoons all-purpose flour
1 cup 1% low-fat milk
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1/2 cup fat-free sour cream
2 cups cooked crawfish tail meat (about 12 ounces)
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded Monterey Jack cheese

Preparation

Melt butter in a large nonstick skillet over medium-high heat. Add green onions and next 6 ingredients (green onions through garlic); sauté 5 minutes or until tender. Sprinkle flour over vegetables; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk. Cook over medium heat until thick (about 8 minutes), stirring constantly. Stir in salt and next 4 ingredients (salt through black pepper). Remove from heat; let stand 3 minutes. Add cheddar cheese and sour cream, stirring until cheese melts. Stir in crawfish.

Preheat oven to 325°.

Add water to a medium skillet to a depth of 1 inch; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/4 cup crawfish mixture into the center of 1 tortilla; roll tightly, and place in a 13 x 9-inch baking dish coated with cooking spray. Repeat procedure with crawfish mixture and remaining tortillas. Spread remaining crawfish mixture over tortillas; sprinkle with Monterey Jack cheese.

Cover and bake at 325° for 10 minutes or until thoroughly heated.

Yield

6 servings (serving size: 2 enchiladas)

Nutritional Information

CALORIES 332(30% from fat); FAT 11g (sat 5.8g,mono 2g,poly 1g); PROTEIN 24g; CHOLESTEROL 106mg; CALCIUM 457mg; SODIUM 594mg; FIBER 4.3g; IRON 1.7mg; CARBOHYDRATE 35.7g

Cooking Light, APRIL 200