In a large skillet, melt 1/2 the butter. Add the onions, green chiles, bell peppers, 1 tablespoon Seafood Magic or Blackened Redfish Magic and the minced garlic. Sauté over medium heat for 10 minutes, stirring often. Stir in the cream and bring mixture to a rapid boil; then reduce the heat and simmer uncovered 10 minutes, stirring constantly. Add the sour cream; with a metal whisk, beat continuously until the sour cream is dissolved, about 3 minutes. Add 3 cups of the cheese and stir until melted.  Set the sauce aside.

In a 4-quart saucepan melt the remaining butter. Add the crawfish, green onions and the remaining Seafood Magic or Blackened Redfish Magic. Sauté over medium heat for about 6 minutes, stirring occasionally. Add the cheese sauce to the crawfish mixture and stir well.  Simmer until the flavors are well blended, about 6 to 10 minutes, stirring occasionally. Set aside.

In a small skillet heat the oil to 325ºF. Holding the tortilla with metal tongs, dip each into the hot oil just long enough to soften, about 1 second on each side; drain on paper towels.  Spoon about 1/3 cup sauce on each tortilla and roll up tortilla; place seam side down on a heated serving plate. Cover the tortilla from end to end with a generous amount of additional sauce. Then sprinkle it with 1/4 cup cheese. For the prettiest presentation, place the enchiladas under a broiler near the flame until the cheese melts and begins to brown, about 2 minutes. Or, bake the enchiladas in a 350ºF oven until cheese melts, about 5 to 8 minutes.

Serve immediately.