Ingredients
- 12 each 55” Super Soft White Corn Tortillas (39257)
- 1 qt. Cajun Cream Sauce
- 1 1/2 lbs. Dirty Rice And Beans see related recipe
- 1 1/2 lbs. Pepper Jack Cheese, shredded
Directions
- To assemble enchiladas, submerge each tortilla in Cajun Cream Sauce, and fill with 2 oz. of Dirty Rice and Beans and roll to close.
- Top each enchilada with 2 oz. of pepper jack cheese and bake at 350°F until cheese is bubbly.
Ingredients- 1 Tbsp. Unsalted Butter
- 1 1/2 oz. Onion, small dice
- 1/4 oz. Garlic, peeled, minced
- 3/4 oz. Bell Pepper, small dice
- 5 1/4 oz. Brown Rice, prepared
- 5 1/4 oz. Red Beans, prepared
- 3/4 oz. Corn Kernels
- 1/4 cup Chicken Stock
- 5 1/4 oz. Andouille Sausage, cooked, sliced
- 5 1/4 oz. Crawfish, cooked
- 1 tsp. Cajun Seasoning, prepared
Directions
- In a large skillet on medium heat, melt butter and add onion, garlic, and bell pepper cooking until fragrant and semi-translucent.
- Fold in remaining ingredients stirring often heating mixture through. Hold hot for service.
