Stir constantly until melted. Remove sauce from heat and season to taste with salt. Heat oven to 400 degrees, then prepare the enchiladas. Soften tortilla shells by wrapping them in plastic wrap and heating in a microwave oven for 30 to 50 seconds. Combine half of the sauce with the crawfish tails.
Roll shells around filling and fit snugly into a small oven casserole dish.
Pour remaining sauce over all and top with shredded Monterey Jack. Bake until enchiladas are heated through and cheese is melted and bubbly, about 10 minutes. All rights reserved.