3/4 cup chopped bell pepper 3 cups Monterey jack cheese
1 1/4 teaspoon salt
3/4 teaspoon white pepper (black pepper can be used)
1/2 teaspoon cayenne pepper
1/4 teaspoon oregano
1/2 teaspoon garlic
Melt butter in pot and cook vegs with seasonings until soft. Stir in heavy whipping cream. Reduce heat after bowling and simmer for 10 minutes. Add sour cream, cream cheese and beat until dissolves and sauce thickens. Add Monterey jack cheese. Stir until mixed, set aside.
Melt butter in pot and cook onions with seasonings until soft. Add crawfish and simmer. You will add this guts mixture to the sauce. Your sauce should be very thick now and if your guts are too juicy it will make the sauce too runny. So, if need be, cook down the guts, but do not over cook.
While guts simmer take small cast-iron skillet add oil to cover bottom and heat over med-high heat. Place tortillas in hot oil for 1 minute each side. This will enable you to roll the tortillas without breaking them. Dry tortillas on paper towel before placing in baking pan.
Add mixture to tortillas and bake @ 300 for 10-15 minutes or until hot.