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How To make Shrimp and Crab Enchiladas In Chipotle Cream Sauce

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3 bay leaves
1 tablespoon salt
1 pound small shrimp

shelled
1 pound cooked crab meat :

shredded
20 corn tortillas
-Crema de Chipotle: 2 large tomatoes
8 medium tomatillos
- with husks and stems removed 2 ancho chiles
- with stems and seeds removed 1 clove garlic
2 slices onion

1/4 inch thick
2 chipotle peppers in adobo :

to 4
1/4 teaspoon toasted cumin seed
- or cumin powder 1 teaspoon salt
2 teaspoons corn oil
1/2 cup lowfat sour cream -- thinned with
2 tablespoons skim milk
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.
Prepare Crema de Chipotle. Put the tomatoes, tomatillos, and chiles anchos in a large saucepan and cover with water. Simmer for 5 minutes and drain; reserve cooking water. Pit the garlic and one onion slice in a blender. Add the tomatoes, tomatillos, chiles anchos, 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. Soften the tortillas (see TIP below) and roll tortilla into enchiladas, filling each with about 3 tablespoons shrimp and crab mixture. Bake enchiladas for 8-10 minutes until cooked, but not crisped. Remove and serve three per person, covering each portion with plenty of sauce.
TIP: To soften the tortillas, run them, one at a time, under running water. Shake off excess water, and then place in a hot non-stick frying pan over medium heat. In about 15 seconds, steam will begin to escape; flip the tortilla and heat the over side. Roll immediately.
To soften 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.

How To make Shrimp and Crab Enchiladas In Chipotle Cream Sauce's Videos

Creamy Shrimp Enchiladas, 1st Video

Creamy Shrimp enchiladas

Creamy Shrimp Enchiladas

INGREDIENTS
* 1 pound medium shrimp, peeled and deveined
* 2 tablespoons avocado oil
* Salt and pepper
* 1 onion, diced
* 1 bell pepper
* 1/4 teaspoon cumin
* 1/2 teaspoon smoked paprika
* 1/2 onion powder
* 1/2 teaspoon cayenne pepper
* 12 6-inch corn tortillas, warmed
* 2 cups shredded Monterey Jack cheese
FOR THE JALAPEÑO CREAM SAUCE
* 2 tablespoons unsalted butter
* 2 tablespoons all-purpose flour
* 1 ½ cups chicken broth
* ¾ cup sour cream
* 2 jalapeños, seeded and minced
* 2 cloves garlic minced
* salt and pepper
* ¼ cup chopped fresh cilantro leaves

INSTRUCTIONS
* Preheat oven to 350 degrees F.
* Add minced onion and bell peppers to pan with avocado oil and sauté for 5 minutes.
* To the same pan, add shrimp that has been chopped into big pieces with 2 tablespoons on avocado oil.
* Cook for 8-10 minutes until shrimp cooked. Removed from pan and set aside.
* To make the sauce, sauté jalapeños for 5 minutes. Then add minced garlic. Melt butter in a large saucepan. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, about 1-2 minutes. Stir in sour cream. Simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in cilantro.
* Heat tortillas on a flat top or pan before assembling enchiladas. To assemble the enchiladas, lay tortilla on a flat surface and shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.
* Pour the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
* Serve immediately with garnished with cilantro.

Shrimp enchiladas with spicy cream sauce

Crab Enchiladas (Enchiladas de Cangrejo)

This is a VERY tasty twist on your normal cheese, chicken, or beef enchilada. I used economical imitation crab in this dish and it was absolutely delicious. Give it a try. I'm sure you won't be disappointed.

CRAB ENCHILADAS
(Enchiladas de Cangrejo)

2 lbs. lump or imitation crab meat
4 oz. cream cheese, softened
1/4 C. sour cream
3 CA chilies, roasted, cleaned & diced
1 med. onion, diced
Juice of 1 limón (key lime)
1½ C. (6 oz.) cheddar cheese, grated
1½ C. (6 oz.) Monterey Jack cheese, grated
1/2 tsp. cumin
1/4 tsp. dried oregano
Salt & pepper
2-3 green onions, thinly sliced
24 6-inch corn tortillas

Enchilada White Sauce (Doubled Recipe)
6 Tbs. butter
6 Tbs. flour
2 C. milk
1 C. light sour cream
2 C. chicken broth
1 tsp. cumin powder
4 Tbs. finely chopped canned green chilies
1 tsp. salt + pepper

Break the crab meat into fairly large chunks, if necessary. In a medium bowl, cream together the cream cheese and sour cream. In a large bowl, mix the crab, 1/2 C. each Monterey Jack and Cheddar cheese, cumin, oregano, salt, pepper, juice of 1 limón, diced CA chilies and diced onion. Add the cheese mixture to the crab mixture and mix gently to combine; set aside.

To make the Enchilada White Sauce, melt butter over medium heat in a skillet. Add flour and cook for 1 minute, whisking constantly. Add milk, whisking constantly, until thickened - about 30 seconds to 1 minute. Add sour cream and chicken broth. Whisk and cook for 2 minutes - it should thicken slightly. Stir in the cumin, diced chilies, salt and pepper. Remove from heat, set aside and keep warm.

Warm the tortillas to soften. In two 9x13-inch rectangular baking dishes, spread 1/2 C. of the enchilada sauce over the bottom of each baking dish. Dip each tortilla in the enchilada sauce, add about 1/3 C. of the chicken mixture down the middle of each tortilla and roll up. Place rolled tortilla, seam-side down, in the baking dish. Repeat until all chicken mixture is gone.

Spread remaining enchilada sauce over the enchiladas and sprinkle with remaining cheeses; top with thinly sliced green onions. Cover with aluminum foil.

Place in pre-heated 350ºF. oven for 20 minutes; remove aluminum foil and bake an additional 15-20 minutes or until sauce and cheeses are hot and bubbly and the top starts to turn a nice golden brown. Let stand 10-15 minutes before serving.

To serve, garnish with a dollop of sour cream and some sliced black olives.

Creamy Seafood Enchiladas Recipe

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Today's recipe is my seafood enchiladas!
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SHRIMP ENCHILADAS!

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Shrimp enchiladas recipe:
Cheese sauce part:
1/2 cup red pepper
2 tablespoon butter
1/2 cup sour cream
1 cup monterey jack cheese
1 tablespoon flour
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 cup milk

Shrimp mix:
1 pound shrimp
2 tablespoon butter
1/2 cup monterey jack cheese
1/2 cup onion
1/2 cup tomato
6 tortillas (9-inch)

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