-----FOR THE SAUCE-----
   1      tablespoon    Lard or bacon fat
   1      teaspoon      Chili powder
     1/4  cup           Onion -- finely chopped
   2      tablespoon    Green bell pepper -- chop fine
   2      tablespoon    Celery -- finely chopped
   1      teaspoon      Garlic -- finely chopped
     1/4  cup           Fish stock or clam juice
     3/4  cup           Whipping cream
   1 1/2  teaspoon      Corn flour -- or
   1      tablespoon    Wondra
     1/4  cup           Cheddar cheese -- shredded
                        Salt to taste
                        -----FOR THE ENCHILADAS-----
   6                    Corn tortillas -- 6"
   8      ounce         Cooked crawfish tails -- chop
   1      tablespoon    Green onion -- chopped
     1/3  cup           Monterey Jack -- shredded
Prepare the sauce. Melt lard in a medium saucepan, add chili powder, onion,
bell pepper, celery and garlic.
Cook over medium heat until soft, about 10 minutes.
Add corn or instant flour and cook 2 minutes more. Add cream and stock,
bring mixture to a boil and stir in cheddar cheese. Stir constantly until
melted. Remove sauce from heat and season to taste with salt. Heat oven to
400~, then prepare the enchiladas. Soften tortilla shells by wrapping them
in plastic wrap and heating in a microwave oven for 30 to 50 seconds.
Combine half of the sauce with the crawfish tails.
Fill each tortilla shell with 1/4 cup of this mixture and sprinkle with
green onion. Roll shells around filling and fit snugly into a small oven
casserole dish. Pour remaining sauce over all and top with shredded
Monterey Jack. Bake until enchiladas are heated through and cheese is
melted and bubbly, about 10 minutes. From chef Greg Sonnier, Gabrielle's
Restaurant, New Orleans.