Hot Crawfish Dip

1 lb. crawfish tails

3 bunches green onions

1 (12-oz.) can evaporated milk

2 lbs. hot or mild Mexican Velveeta cheese

1 stick butter

3 T. flour

Crackers or Melba toast rounds

Sauté green onions in butter.

Add flour; mix. Add evaporated milk. Add cheese and crawfish tails

Serve warm.

May need to add 1 to 1-1/2 cans more evaporated milk as mixture thickens.