Enchiladas With Chipotle Crema Recipes

Steps:

• 1. Combine all sauce ingredients in a blender and blend until smooth. Pour into a medium saucepan; bring to a boil and allow to simmer for at least 20 minutes. Heat oil in a medium skillet until it shimmers, Dip tortillas, one at a time, into the oil to soften and lightly fry, about 45 seconds to a minute. Then dip the softened tortilla into the enchilada sauce and remove to a plate. Add crumbled Queso Fresco to the middle of the tortilla and top with a few slices of pepper(optional). Roll tortilla around the filling to make the enchilada. To serve: Top enchiladas with lettuce, queso fresco crumbles and drizzle with chipotle crema. --- Chipotle Crema(makes 1 cup) In a bowl. combine the crema Mexicana, chipotle chile, and salt. With immersion blender, mix until smooth, about 20 seconds. Refrigerate until ready to use and place in a squeeze bottle for convenience.

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.