Best Seafood Enchiladas In Chipotle Cream Sauce 531923 Recipes

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.

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.

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!

SHRIMP ENCHILADAS WITH GOAT CHEESE AND CHIPOTLE CREAM

Steps:

• Fill a saucepan halfway with water and bring to a boil over high heat.
• Add the leeks, cook about 1 minute, and immediately drain and rinse with cold water.
• Wipe the pan dry and return the leeks to the pan.
• Add cream, goat cheese, salt and pepper.
• Place the pan over medium heat and cook, stirring until the cheese is melted and the sauce is somewhat thickened, about 10 minutes.
• Set aside.
• In a skillet heat the olive oil over medium-high heat. When hot, add the shrimp and sauté until they just turn pink, 1 to 2 minutes.
• When cool enough to handle, slice the shrimp lengthwise along their backs so there are now 24 pieces of shrimp.
• For the chipotle cream: In a mini food processor or with a sharp knife, very finely chop the chilies; strain into a small saucepan (there should be about 1 tablespoon puree).
• Add the cream to the pan and heat over medium heat, whisking, until the mixture is smooth and heated through.
• To assemble: Preheat oven to 350°F.
• Divide the cheese-leek mixture evenly among 4 tortillas, placing the mixture along the length of the center of the tortillas.
• Place 4 shrimp pieces on top and roll up into a cylinder.
• Place in an 8 x 8-inch ovenproof dish and pour the chipotle cream over all; cover with foil.
• Heat in the oven until warmed through, 10 to 15 minutes.
• Remove from the oven and, with a spatula, place 1 enchilada on each plate.
• Top each with 2 pieces of the remaining shrimp and surround with a spoonful of the sauce from the bottom of the baking dish.