re: Don't look for enchilada recipes here...

CRAWFISH ENCHILADAS

Ingredients:
14 oz package frozen crawfish tails, thawed
2 Tablespoons oil
1 clove garlic, sliced
2 small cans chopped green chili
2 Tablespoons flour
2 Tsp Adobo Seasoning
2 Cups Chicken Broth
2 Cups grated Monterey jack cheese or Queso Blanco
1/2 cup chopped onions
salt to taste
8-10 corn tortillas

Directions:

Heat tortillas on hot griddle or in small amount of oil, set aside. Heat garlic in oil, discard garlic. Saute onions until they begin to soften. Add flour into oil and cook for three minutes. Do not allow the flour to brown. Stir in green chili, Adobo Seasoning and 2 cups chicken broth. Cook until sauce thickens (season to taste if you like extra heat or flavor). Add crawfish and cook on low heat for 5 - 10 minutes. Place tortilla on plate and spoon approximately 2 Tablespoons of crawfish mixture on tortilla and roll into an enchilada. Stack in casserole and complete all rolls, saving some of the sauce to top off the enchilada, but making certain to put all of the crawfish into the enchiladas. Top with a little sauce and the cheese, then microwave the dish for 2 or 3 minutes on high setting to melt cheese and warm the enchiladas. If you like, you can set up your plate and microwave the on the serving plate.
For stacked enchiladas, put one tortilla on plate, spoon on some of the sauce, add some cheese, add another tortilla repeat as first layer, top with sauce and cheese. Put in microwave for 2 to 3 minutes to melt cheese.
Serve with finely shredded lettuce and tomato slices or wedges, guacamole, sour cream and pico de gallo or picante sauce. You can also use the oven set at 350, let cheese melt (20 minutes, covered casserole), then plate out the dish.