Crawfish Enchiladas

Ingredients:

• 2 lbs. of fresh Louisiana crawfish tails
• 1 clove of minced garlic
• 2 tablespoons of vegetable oil
• 2 cups of green chile
• 1 tablespoon of flour
• 1/2 cups of chopped white onions
• 2 cups of grated cheddar cheese
• 2 teaspoons of salt
• 8 tortillas
• 1 cup of water

Instructions:

• Heat the garlic in the oil over a medium heat for about 5 minutes and then remove the garlic.
• Blend the flour, water, and chile into the oil. Cook over a medium heat until it thickens.
• Lower the heat to a low setting and add the crawfish. Cook this for 15 more minutes.
• Working with one tortilla at a time, add some of the crawfish mixture, salt, onions, and cheese on the tortilla. Roll it up and place in a casserole dish.
• Repeat this process until you have used all of the tortillas.
• Pour the remaining ingredients on top of the rolled tortillas.
• Cover with foil and cook at 350 degrees F. for about 30 minutes.
• Add Cajun seasonings to taste.
• Enjoy your crawfish enchiladas!