Crawfish Enchiladas

1 stick butter (1/4 lb)

1 cup onions, chopped

1/2 cup bell pepper chopped

3 pounds crawfish tails

3 cans cream of shrimp soup

1 pint whipping cream

1/2 pound Monterey Jack Cheese

1/2 pound Colby cheese

1 tablespoon chili powder

1 tablespoon cumin

1 cup green onion tops, chopped

50 flour tortillas

1/2 pound Monterey Jack, cheese, shredded

Preheat oven to 350F. In butter, saute onions and bell pepper until clear. Add crawfish; simmer 5 minutes, Add soup; simmer. Add whipping cream cheese, chili powder and cumin. Simmer 10 minutes. Do not bring to boil.

Cool down. Fill each tortilla with mixture; roll. Place seam side down in pan. When finished spoon remaining sauce over top and spread grated cheese on top. Bake. Serve with green Salad.

Serves 25

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Seafoods

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Cajun Country -- New Iberia, Louisiana