*  Exported from  MasterCook Mac  *

            Shrimp and Crab Enchiladas in Chipotle Cream Sauce

Recipe By     : Low-Fat Mexican Cooking,  Patrick Earvolino
Serving Size  : 6    Preparation Time :0:00
Categories    : Fish & Seafood                   Mexican & Southwestern

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Bay leaves
   1      tb            Salt
   1      lb            Small shrimp -- shelled
   1      lb            Cooked crab meat -- shredded
  20                    Corn tortillas
                        Crema de Chipotle:
   2      lg            Tomatoes
   8      md            Tomatillos -- husks and stems
                        - removed
   2                    Ancho chiles -- stems and seeds
                        - removed
   1      cl            Garlic
   2      sl            Onion -- 1/4" thick
   2                    Chipotle peppers in adobo --
                        - up to 4
     1/4  ts            Toasted cumin seed or powder
   1      ts            Salt
   2      ts            Corn oil
     1/2  c             Lowfat sour cream -- with:
   2      tb            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 375°F. Soften the tortillas (see tip below) and roll
tortilla into enchiladas, filling each with about 3 tb shrimp and
crab mixture. Bake enchiladas for 8 to 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 to 10 tortillas in plastic bag,
and sprinkle with 1/4 ts of water. Heat for up 45 to 60 seconds. Roll
immediately.


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