Crawfish Enchiladas

2 6" corn tortillas
1 ounce olive oil
2 ounces diced onions
2 ounces diced green peppers
1 tablespoon minced garlic
8 ounces crawfish tail meat
8 ounces heavy cream
2 ounces white wine
cajun seasoning to taste
tabasco to taste
shredded iceberg lettuce
diced roma tomatoes
shredded cheddar cheese

Over medium high heat, add olive oil, onions, green peppers, garlic, and crawfish meat in a saute pan and saute.  Season to taste with tabasco and cajun seasoning.  Deglaze pan with white wine and add cream.  Reduce until napa consistency (until it starts to stick to the back of a spoon).  Wrap in corn tortillas, and top with shredded cheddar, lettuce, and tomatoes.  Serve with salsa and sour cream, and enjoy!