Crawfish Enchiladas

1. Melt butter in a skillet and add onions, bell pepper, and seasonings. Cook until onions are translucent. Add garlic and cook for 2 more minutes.
2. Pour in heavy whipping cream and chopped green chilies. Let simmer for 10 minutes.
3. Add sour cream and 2 cups of cheese. Cook for 5 minutes, then stir in crawfish tails. Simmer for 10 more minutes. Season to taste.
4. Spoon some of the crawfish sauce into a baking dish. Warm tortillas, then fill each with a bit of the crawfish sauce. Roll and place seam side down in the dish. Pour remaining sauce over the top and sprinkle with remaining cheese.
5. Bake at 350°F for 5–10 minutes or until cheese is melted. Top with green onions if you’d like.