2 sticks butter
1 c. finely chopped onions
2 (4 oz.) cans green chili peppers, drained & chopped (mild or hot)
3/4 c. green pepper, finely chopped
2 3/4 tsp. salt
2 3/4 tsp. pepper
1 tsp. cayenne pepper
3/4 tsp. oregano
1 tsp. garlic powder
3 c. heavy cream
1 c. sour cream
2 lbs. Monterey Jack cheese, grated
2 lbs. peeled crawfish tails
2/3 c. green onions, finely chopped
18-20 (6") corn tortillas

CHEESE SAUCE: Melt 1 stick of butter, add onion, chili peppers, green peppers, 1/2 of all the seasonings: salt, pepper, cayenne pepper, oregano and garlic powder. Saute for 10 minutes. Stir constantly. Stir in heavy cream and bring to rapid boil. Reduce heat and simmer 10 minutes. Stirring, add sour cream and whisk until well mixed, about 3 minutes. Add 3 cups cheese. Stir until melted. Set aside.

CRAWFISH TORTILLAS: Melt 1 stick butter, add crawfish, green onions and the remaining half of seasonings. Saute over medium heat about 6 minutes. Add enough cheese sauce to make thick enough to put in tortillas. Set aside.

TORTILLAS: Steam tortillas until soft enough to work with (or microwave in Pyrex covered dish 2 to 3 minutes on high). Do a few at a time. Put 1 spoon of crawfish mix (about 1/3 cup) in tortilla - roll. Place in Pyrex baking dish, not too close together. Pour cheese sauce over all of it. Add more grated cheese on top. Bake at 350 degrees until cheese melts, about 15 to 20 minutes. If prepared ahead of time and refrigerated, bake 30 to 45 minutes. Freezes well.