Works equally well with shrimp or crawfish; enjoy 2 sticks unsalted butter, (in all) 1 cup finely chopped onions 1 cup canned green chilies, drained and chopped ¾ cup finely chopped bell pepper 1 ½ tsp salt, (in all) 1 tsp...

Works equally well with shrimp or crawfish; enjoy

• 2 sticks unsalted butter, (in all)
• 1 cup finely chopped onions
• 1 cup canned green chilies, drained and chopped
• ¾ cup finely chopped bell pepper
• 1 ½ tsp salt, (in all)
• 1 tsp white pepper, (in all)
• 1/4 tsp cayenne pepper, (in all)
• 3/4 tsp oregano, (in all)
• ½ tsp minced garlic
• 3 cups heavy cream
• 1 cup sour cream
• 8 cups (2 pounds) Monterey Jack cheese, (in all)
• 2 pounds peeled crawfish tails or 3 pounds peeled medium size shrimp
• 2/3 cup very finely chopped green onions
• ½ cup vegetable oil
• 20 6-inch corn tortillas

1. In large skillet melt 1 stick of butter
2. Add onions, green chilies, bell pepper, ¾ tsp salt, ½ tsp white pepper, 1/8 tsp cayenne pepper, ¼ tsp oregano and the garlic; sauté over medium heat for 10 minutes, stirring often
3. Stir in heavy cream and bring mixture to rapid boil; then reduce heat and simmer uncovered 10 minutes, stirring constantly
4. Add sour cream; whisk continuously until sour cream is dissolved, about 3 minutes
5. Add 3 cups of cheese and stir until melted; set sauce aside
6. Into 4-quart saucepan, melt remaining 1 stick butter, add shrimp or crawfish, green onions, and remaining salt, ½ tsp white pepper, 1/8 tsp cayenne, and ½ tsp oregano; sauté over medium heat for about 6 minutes, stirring occasionally
7. Add cheese sauce to crawfish (or shrimp) mixture and stir well; simmer until flavors are well blended, about 8 minutes, stirring occasionally; set aside
8. Into small skillet heat oil to about 325°; hold tortillas one at a time with metal tongs, dip into hot oil just long enough to soften, about 1 second on each side, drain on paper towels
9. Spoon about 1/3 cup of crawfish (shrimp) sauce on each tortilla and roll up
10. Place rolled enchiladas into baking dish, cover with any remaining sauce and bake at 350° for about 5-8 minutes

Serves 10