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.