Crab enchiladas with chipotle cream sauce

12 appetizers

Ingredients

Quantity Ingredient
¾ pounds Fresh wild mushrooms (such as Chanterelle Porcini and Shiitake) or button mushrooms
2 Unsalted butter (1 cup)
1 teaspoon Shallot, minced
½ cup Dry vermouth
1 pounds Cooked crabmeat, drained and picked over
Chipotle cream sauce, see recipe
¼ cup Snipped fresh chives
¼ teaspoon Freshly ground pepper
12 Blue corn or corn tortillas

Directions

Cut off any hard stems from mushrooms and discard. Thinly slice mushrooms. Melt ½ 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 ½ cup butter in heavy medium skillet over medium heat. Add crab and stir until heated through. Combine with mushrooms. Mix in ¾ 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 main-course servings.

Recipe from Sonora Cafe, Los Angeles, California.

Source: Bon Appetit - April, 1988 Submitted By SYD BIGGER On 02-13-95

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