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LOCATION: Recipes >> Mexican >> Crab Enchiladas 03

Print this Recipe    Crab Enchiladas 03

Crab Enchiladas with Chipotle Cream Sauce

3/4 lb fresh wild mushrooms (chanterelle, porcini, shiitake) or white mushrooms
1 cup butter
1 tsp shallot, minced
1/2 cup dry vermouth
1 lb cooked crabmeat, drained and picked over

1/4 cup snipped fresh chives
1/4 tsp freshly ground pepper
12 blue corn or corn tortillas

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 350F. 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.

Makes 12 appetizer or 6 main-course servings.

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