Crawfish Enchiladas Shared with 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 Preheat oven to 350 degrees F. In butter, sauté 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.