Crawfish Enchiladas - cooking recipe

Ingredients

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

Preparation

In a large skillet, melt 1 stick of butter.
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.
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.
Add sour cream and beat with a metal whisk until dissolved, about 3 minutes.
Add 3 cups cheese and stir until melted; set aside.