Recipe - Crab Enchiladas Wchipotle Cream Sauce

Three fourths pound Fresh wild mushrooms (such
as Chanterelle; Porcini and
Shiitake) or button
mushrooms
2 Sticks unsalted butter
1 teaspoon Shallot; minced
One half cup Dry vermouth
1 pound Cooked crabmeat; drained and
picked over
Chipotle cream sauce; see
recipe
One fourth cup Snipped fresh chives
One fourth teaspoon Freshly ground pepper
12 Blue corn or corn tortillas

Cut off any hard stems from mushrooms and discard. Thinly slice mushrooms.
Melt One half cup butter in heavy large skillet over mediumlow 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 One half cup butter in heavy medium skillet over medium heat. Add
crab and stir until heated through. Combine with mushrooms. Mix in Three fourths 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 maincourse servings.

Recipe from Sonora Cafe, Los Angeles, California.

Source: Bon Appetit April, 1988

Syd.Bigger@salata.com (Syd Bigger)

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From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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