Crab Enchiladas Wchipotle Cream Sauce Recipes

CRAB ENCHILADAS WITH CHIPOTLE CREAM SAUCE

Steps:

• Cut off any hard stems from mushrooms and discard. Thinly slice mushrooms. Melt 1/2 cup butter in heavy large skillet over medium-low heat. Add mushrooms and shallot and cook until tender, stirring frequently, about 10 minutes. Add vermouth and bring to boil. Reduce heat and simmer until almost no liquid remains in pan, stirring occasionally, about 6 minutes. Melt remaining 1/2 cup butter in heavy medium skillet over medium heat. Add crab and stir until heated through. Combine with mushrooms. Mix in 3/4 cup chipotle sauce, chives and pepper and bring to boil, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate.) Set aside. Preheat oven to 350 degrees F. Stack tortillas and wrap in foil. Bake until heated through, about 10 minutes. Rewarm filling over low heat, stirring occasionally. Place 1 tortilla on each plate. Divide filling among tortillas. Fold tortilla up as for letter, enclosing filling. Turn enchiladas seam side down. Spoon remaining sauce over and serve. Chipotle Cream Sauce: Bring large pot of water to boil. Add chiles and boil until tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Puree chiles with 1/4 cup cooking liquid in blender. Strain through sieve. Set aside. Melt butter in heavy large skillet over medium heat. Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes. Add wine and boil until reduced by half. Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes. Taste, adding more chipotle paste if desire. Add cornstarch mixture and boil 1 minute, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Rewarm before using.) Recipe Source: Sonora Cafe, Los Angeles, California.

SHRIMP AND CRAB ENCHILADAS IN CHIPOTLE CREAM SAUCE

Steps:

• Put 4 cups water, bay leaves, and salt in a large saucepan and bring to a boil. Add shrimp and boil for 2 minutes. Drain, chop finely, and mix with crab. Set aside. Chipotle Sauce Put the tomatoes, tomatillos, and ancho chiles in a large saucepan and cover with water. Simmer for 5 minutes and drain; reserve cooking water. Place the garlic and one onion slice in a blender. Add the tomatoes, tomatillos, ancho chiles, chipotles, cumin, salt, and 1 cup of the reserved cooking water. Puree and strain into a large bowl. Heat the oil in a large saucepan over medium heat. Add the other onion slice; blacken, and discard. Add the sauce to the pan and simmer for 10 minutes, stirring occasionally. Reduce the heat to low and stir in sour cream. Keep warm over low heat. Preheat oven to 375F. Heat about 1 to 2 cups of oil in skillet. Use a pair of tongs and dip a tortilla in the oil for a few seconds until softened. Transfer to a plate atop a few layers of paper toweling to drain. OR Optionally you can heat tortillas in the microwave Wrap 5-10 tortillas in plastic bag, and sprinkle with 1/4 teaspoon of water. Heat for up 45-60 seconds. Roll immediately. Fill each tortilla with about 3 tablespoons shrimp and crab mixture. Roll up and place seam side down in a buttered enchilada pan. Bake enchiladas for 8-10 minutes until cooked, but not crisped. Remove and serve three per person, covering each portion with plenty of sauce.

CRAB ENCHILADAS WITH CHIPOTLE CREAM SAUCE

Steps:

• Cut off any hard stems from mushrooms and throw away. Thinly slice mushrooms. Heat 1/2 c. butter in heavy large skillet over medium-low heat. Add in mushrooms and shallot and cook till tender, stirring frequently, about 10 min. Add in vermouth and bring to boil. Reduce heat and simmer till almost no liquid remains in pan, stirring occasionally, about 6 min. Heat remaining 1/2 c. butter in heavy medium skillet over medium heat. Add in crab and stir till heated through. Combine with mushrooms. Fold in 3/4 c. chipotle sauce, chives and pepper and bring to boil, stirring constantly. (Can be prepared 1 day ahead. Cold completely. Cover and chill.) Set aside. Preheat oven to 350F. Stack tortillas and wrap in foil. Bake till heated through, about 10 min. Rewarm filling over low heat, stirring occasionally. Place 1 tortilla on each plate. Divide filling among tortillas. Fold tortilla up as for letter, enclosing filling. Turn enchiladas seam side down. Spoon remaining sauce over and serve. Makes 12 appetizer or possibly 6 main-course servings.

CREAMY CHIPOTLE ENCHILADA SAUCE

Steps:

• Place the red chiles (stems removed), ancho chile (stem removed), tomatoes, garlic and water in a small sauce pan. Bring to a boil. Continue boiling for 15 minutes until the red chiles are soft.
• Place the tomato and chile mixture in the blender with the chipotle chile, the reserved adobo sauce and 1 cup of the cooking liquid.
• Blend the mixture on high for 5 minutes.
• Strain the mixture and pour it back into your sauce pan (make sure you empty the sauce pan if any cooking liquid is left over and reserve it for later if needed).
• Bring the sauce to a low boil and continue to simmer for 10 minutes. If you like your sauce thin you can now add an additional 1/2 cup of water or cooking liquid.
• Whisk in the chicken bouillon powder and continue to simmer the sauce another 10 minutes.
• Turn the heat down to low and whisk in your sour cream. It is critical at this stage to keep the sauce on low so that the sour cream does not curdle. Cook the sauce on low for an additional 2 minutes just to heat it back up.
• Add salt and pepper to taste and Enjoy!

CREAMY SEAFOOD ENCHILADAS

Steps:

• In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Remove from the heat. Stir in sour cream, salsa and salt; set aside. , Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chiles and cilantro. , Spread 1-1/2 cups sauce in a greased 13x9-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with the remaining sauce. Bake, uncovered, at 350° until heated through, 30-35 minutes. If desired, top with sliced jalapeno pepper, green onions and chopped cilantro. Serve with additional salsa.

CHIPOTLE ENCHILADA SAUCE

Steps:

• Melt the butter in a small saucepan.
• Stir in flour.
• Cook this roux until it is light brown.
• Remove pan from heat and slowly stir in broth.
• Place pan over medium heat and whisk in water.
• Add the spices, garlic, chiles, and adobo sauce.
• Simmer uncovered for 20 minutes.
• Whisk in sour cream.