Crawfish Enchiladas

Shared with recipegoldmine.com by Matthew Goff

1/2 cup (1 stick) butter
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

Heat oven to 350 degrees F.

In butter, saut� 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.