Crab Enchiladas with Chipotle Cream Sauce Recipe

ingredients

3/4 pound fresh wild mushrooms (such as chanterelle porcini and shiitake) or button mushrooms
1 cup unsalted butter
1 teaspoon shallot, minced
1/2 cup dry vermouth
1 pound cooked crabmeat, drained and picked over
1/4 cup snipped fresh chives
1/4 teaspoon freshly ground black pepper
12 blue corn or corn tortillas

Chipotle Cream Sauce
12 dried chipotle chiles
1 teaspoon shallot, minced & stemmed
1/2 teaspoon garlic, minced
1/2 cup unsalted butter
1 cup dry white wine
2 cups whipping cream
1/2 cup onion, diced
1/2 teaspoon cornstarch dissolved in
2 teaspoons water

1 tablespoon fresh rosemary, minced
1 1/4 teaspoon freshly ground black pepper

directions

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.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Swedish Chef REVIEW:
July 11, 2013

This is definitely an involved recipe but it is also one of the best foods I've ever eaten - at home or at a restaurant. This isn't for picky eaters though- you need to enjoy flavors. The chipotle sauce isn't hot it's smoky blended into a rich cream sauce. The wild mushrooms and crab pair wonderfully with it. It's a truly impressive dish that you won't regret taking the time to prepare.
Amateurcook REVIEW:
January 15, 2011

This is a very nice recipe. The filling is very tasty. Great meal to make as a couple, it can be kinda involved for the beginner cook. We found the butter quantity to be a bit too much and a little more than 1/4 cup of the chipotle liquid needed to make a puree paste. All in all very good though. Thanks.

34 Chocolate Chip Cookie Recipes You Must Try

Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.

11 Ways To Make Breakfast While You Sleep

Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.