Crawfish Enchiladas

Fixins

2 Lbs. crawfish tails
2 cans cream of shrimp soup
1 stick of salted butter
1 cup of sour cream
Tony Chacheres to taste
2 small cans fire roasted green chilies
1 onion diced
1 green bell pepper diced
1 tbsp minced garlic
4 cups of shredded Monterrey jack cheese
8-10 8 oz flour tortillas

Your concoction

Melt butter in a skillet over medium heat. Add onions and bell pepper and cook until soft.
Add the garlic and cook for 3 more minutes to release the flavor.
Add the crawfish and cook until heated through. Add your Tonys to your taste.
Stir in one can of cream of shrimp soup and one can of fire roasted green chilies. When the liquid begins to just boil reduce heat to simmer and cook down until desired thickness is obtained. I think I went about 30 minutes stirring often.
Add 2 cups of the Monterrey jack cheese to the skillet and stir until melted.
Spoon the mixture into your flour tortillas and roll them up. Place in a greased casserole pan.
Add the remaining can of cream of shrimp soup and the remaining can of green chilies to any leftover crawfish mixture in the skillet.  Add the sour cream and one cup of Monterrey jack cheese to the mixture. No need to heat this just stir together real good with lots of love going into your dish.
Pour the mixture evenly over the top of your flour tortillas. Top with the remaining one cup of Monterrey jack cheese.
Bake in a 350 degree oven until the mixture is bubbly and the cheese on top begins to brown.
There!!! You're done! ENJOY!!