Crawfish Enchilada Casserole

1/4 lb butter
1 large onion, chopped
1 large bell pepper, chopped
1/2 cup green onion, chopped
1 pound fresh crawfish tails
1 can cream of mushroom soup
1 can hot or mild enchilada sauce
4 to 5 ounces green chilies, peeled and chopped
1 small can chopped black olives
Salt and cayenne, to taste
1/4 cup flour, to thicken if needed
One 10-count package flour tortillas
2 cups mild cheddar cheese, grated
1/2 cup Parmesan cheese, grated

Preheat oven to 350F. Saute in butter onion, bell pepper, green onion and crawfish tails on medium heat for 15 to 20 minutes.

Pour in mushroom soup, enchilada sauce, green chilies, black olives. Stir. Add salt and pepper to taste. Stir and simmer 10 to 15 minutes. If need to thicken add flour. Spoon a bit of mixture at bottom of casserole dish so that there will be sauce on the bottom.

Begin layering tortillas in dish 2 or 3 at a time. Spread mixture on top, sprinkle with cheddar cheese. Repeat steps to fill dish.

When complete, sprinkle top with remaining cheddar cheese and 1/2 cup grated Parmesan cheese.

Serves 6.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana