Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR THE SAUCE***
   1      tablespoon    lard or bacon fat
   1      teaspoon      chili powder
     1/4  cup           onion -- finely chopped
   2      tablespoons   green bell pepper -- finely chopped
   2      tablespoons   celery -- finely chopped
   1      teaspoon      garlic -- finely chopped
     1/4  cup           fish stock or clam juice
     3/4  cup           whipping cream
   1 1/2  teaspoons     corn flour -- or
   1      tablespoon    wondra
     1/4  cup           cheddar cheese -- shredded
                        salt -- to taste
                        ***FOR THE ENCHILADAS***
   6                    corn tortillas -- 6"
   8      ounces        cooked crawfish tails -- chopped coarsely
   1      tablespoon    green onion -- chopped
     1/3  cup           monterey jack cheese -- shredded

Preparation:

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 400F, 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.