Creamy Crawfish Enchiladas

Growing up in New Orleans not eating meat on Friday during Lent was not much of a sacrifice.  This is my first attempt at this Tex-mex/Cajun fusion.  

1/2 stick unsalted butter

1 pound Louisiana crawfish tails

1 medium onion, chopped

3 Anaheim chilies, roasted, peeled, seeded and chopped

1/2 tsp kosher salt

1/2 cayenne pepper

4 ounces cream cheese

8 flour tortillas

8 ounces queso fresco, shredded

Lightly grease a 13 x 9 baking dish and set aside.  Melt butter in a large skillet over med high heat.  Add onion and saute until soft, about 5 min.  Add Anaheim chilies and cook 1 minute more.  Add salt, cayenne, and crawfish tails and saute for 5 min.  Stir in cream cheese and reduce heat to low.  Spoon 2-3 tablespoons on to tortillas and roll.  Place in baking dish seam side down.  Pour remaining sauce over enchiladas.  Cover with queso fresco and bake for 30 min or until cheese is melted and starting to brown.