Crawfish Enchiladas

• 2 1/2 cups water
• 14 1/2 ounces diced tomatoes
• 1 package spanish rice ZATARAIN'S(R)
• 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

1. 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
2. Preheat oven to 350u0b0F. Spray 13x9-inch baking dish with no stick cooking spray. Spread 1/2 cup of the enchilada sauce in baking dish
3. 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
4. Bake 25 minutes or until cheese is melted

water, tomatoes, spanish rice, crawfish, cheddar cheese, cilantro, enchilada sauce, corn tortillas

Taken from www.yummly.com/recipe/Crawfish-Enchiladas-1585406 (may not work)