Crawfish Enchiladas

• 1/2 lb. unsalted butter
• 1 c. onion, finely chopped
• 1 c. green chilies, chopped
• 3/4 c. green pepper, chopped
• 2 3/4 tsp. salt
• 2 3/4 tsp. white pepper
• 1 1/2 tsp. dried oregano
• 1/2 tsp. minced garlic
• 1 1/2 tsp. cayenne pepper
• 3 c. heavy cream
• 1 c. sour cream
• 8 c. grated Monterey Jack cheese
• 2 lb. peeled crawfish tails
• 2/3 c. green onions, finely chopped
• 1/2 c. vegetable oil
• 20 (6-inch) corn tortillas

1. In a large skillet, melt 1 stick of butter.
2. Add the onion, green chilies, green pepper, 1/4 teaspoon salt, 3/4 teaspoon pepper, 1/2 teaspoon cayenne pepper, 1/4 teaspoon oregano and garlic.
3. Saute over medium heat for 10 minutes, stirring often. Stir in the cream and bring to a rapid boil, then reduce heat and simmer, uncovered, for 10 minutes, stirring constantly.
4. Add sour cream and beat with a metal whisk until dissolved, about 3 minutes.
5. Add 3 cups cheese and stir until melted; set aside.

unsalted butter, onion, green chilies, green pepper, salt, white pepper, oregano, garlic, cayenne pepper, heavy cream, sour cream, grated monterey, crawfish tails, green onions, vegetable oil, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430994 (may not work)