2 tablespoons butter 1/3 c rehydrated Zydeco Chop Chop 2 tablespoons flour 1 cup milk 1/2 teaspoon oregano 1/2 teaspoon chili powder 1/2 teaspoon Cajun Seasoning 1/2 teaspoon paprika 1/4 teaspoon pepper 1/2 teaspoon salt 1 1/4 cup Monterey jack cheese (divided 1c and 1/4 c) 1/2 cup sour cream or greek yogurt 1 can chopped green chilies 2 cups crawfish tail meat 6-8 flour tortillas (we recommend Hola Nola!)
Melt butter in a large nonstick skillet over medium-high heat.
Preheat oven fo 325°
Add rehydrated Zydeco Chop Chop and allow to sauté with the butter for about 1 minute.
Sprinkle flour over ZCC & butter; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk.
Cook over medium heat until thickened (around 5 minutes)
Stir in spices until incorporated. Remove from heat.
Add cheese and mix until combined.
Add sour cream/greek yogurt and mix until combined.
Mix in 1 can chopped green chilies.
Add crawfish tails.
Spread 1/4 c of the mixture to the bottom of a 9x13 pan to prevent sticking
Fill each tortilla with 3-4 tablespoons of filling
Place seam side down in the pan until pan is full.
Spread remaining filling on top of rolled tortillas.