Pre-heat the oven to 350°F. Add the butter to a large skillet and turn on medium-high heat.

Add the chopped onions, bell peppers, and garlic and cook until translucent.

Add the cooked rice, canned red beans, fire roasted corn, chicken stock, smoked sausage and Creole seasoning. Bring to a boil.

Reduce the heat and add the crawfish tails, cook for a further 2 minutes, until the crawfish is warmed through.

Pour a little of the enchilada sauce into the bottom of a 9x13 casserole dish.

Spoon some of the crawfish mixture into a tortilla, sprinkle some cheese and roll it up. Place seam down into the casserole dish. Repeat with the remaining tortillas and crawfish mixture.

Pour the enchilada sauce over the tortillas then sprinkle the remaining cheese over the top.

Bake in the oven for 20-30 minutes, until bubbly around all the edges.

Garnish with chopped parsley or green onions.