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Export 13 ingredients for grocery delivery
Step 1
Pre-heat the oven to 350°F. Add the butter to a large skillet and turn on medium-high heat.
Step 2
Add the chopped onions, bell peppers, and garlic and cook until translucent.
Step 3
Add the cooked rice, canned red beans, fire roasted corn, chicken stock, smoked sausage and Creole seasoning. Bring to a boil.
Step 4
Reduce the heat and add the crawfish tails, cook for a further 2 minutes, until the crawfish is warmed through.
Step 5
Pour a little of the enchilada sauce into the bottom of a 9x13 casserole dish.
Step 6
Spoon some of the crawfish mixture into a tortilla, sprinkle some cheese and roll it up. Place seam down into the casserole dish. Repeat with the remaining tortillas and crawfish mixture.
Step 7
Pour the enchilada sauce over the tortillas then sprinkle the remaining cheese over the top.
Step 8
Bake in the oven for 20-30 minutes, until bubbly around all the edges.
Step 9
Garnish with chopped parsley or green onions.
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