—–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.