Seafood Enchiladas In Chipotle 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.

CHIPOTLE CHICKEN ENCHILADAS

Steps:

• Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper.
• Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.
• Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions.

SEAFOOD ENCHILADAS IN CHIPOTLE CREAM SAUCE

Steps:

• Pour 4 cups water, bay leaves and salt into a large saucepan and bring to a boil. Add the shrimp and boil for 2 minutes. Drain, chop coarsely, mix with crab and set aside. Prepare the Crema. Put the tomatoes, tomatillos and chiles ancho in a large saucepan and cover with water. Simmer for 5 minutes and drain; reserve the the water. Put the garkic and and 1 onion slice into the blender. Add the tomatoes, tomatillos, chiles ancho, chiles chipoltle, cumin, salt and 1 cup of reserved broth. Puree completely and strain into a large bowl. Heat the oil in a large saucepan over meduim 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 the sour cream. Keep warm over very low heat. Preheat oven to 375 degrees F. Soften the tortillas in the microwave. Then take the first tortilla and spread 1 spoonfull of the crema over the tortilla. Add 3 tbls of the seafood mixture to the tortilla and spread it evenly over the tortilla. Add 1/2 oz of cotija cheese ( monterrey jack can be substituted) spread over the face of the tortilla. Repeat this step for the next two layers of tortilla. Add the final tortilla and spoon 2 oz of the crema over the top of the torilla, spreading it evenly, add 2 ozs of cotija cheese ( monterrey jack can be substituted). Bake for 10-12 minutes until cooked, but not crisped. remove from the oven, plate, pour plenty of crema over the finished enchiladas, add 1/4 of an avocado (sliced thinly and fanned) to each portion and finish with a garnish of cheese.

BEST SEAFOOD ENCHILADAS

Steps:

• In a large skillet, cook the seafood and onion in butter over medium heat 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside., In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat. , Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

SEAFOOD ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
• In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
• Bake in preheated oven for 30 minutes.

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.

VINCENT'S SHRIMP ENCHILADAS

Steps:

• Saute onion in oil until translucent.
• Combine onion,cheese,half and half and salt and pepper in a small saucepan, cook over low heat 2 minutes.
• Saute shrimp in olive oil for 1 minute, spoon about 1/3 cup of shrimp and 1/4 of the previously prepared cream sauce in the middle of each tortilla. Fold tortillas to enclose the filling, secure with a wooden pick.
• Combine half and half and chopped chipotle in a small saucepan over med. heat, cook until slightly thickened, stirring frequently.
• Simmer the tortllas in chipotle cream for 5 minutes, remove picks place on individual serving plates garnished with remaining shrimp,chipotle cream, cilantro and avocado slices.

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!

SEAFOOD ENCHILADAS

Steps:

• Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.
• In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.
• Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly.
• In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.