Crab Enchiladas Wchipotle Cream Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRAB ENCHILADAS WITH CHIPOTLE CREAM SAUCE



Crab Enchiladas with Chipotle Cream Sauce image

Provided by internationalrecipes

Time 45m

Yield 6

Number Of Ingredients 20

3/4 pound fresh wild mushrooms (such as chanterelle porcini and shiitake) or button mushrooms
1 cup unsalted butter
1 teaspoon shallot, minced
1/2 cup dry vermouth
1 pound cooked crabmeat, drained and picked over
1/4 cup snipped fresh chives
1/4 teaspoon freshly ground black pepper
12 blue corn or corn tortillas
Chipotle Cream Sauce
12 dried chipotle chiles
1 teaspoon shallot, minced & stemmed
1/2 teaspoon garlic, minced
1/2 cup unsalted butter
1 cup dry white wine
2 cups whipping cream
1/2 cup onion, diced
1/2 teaspoon cornstarch dissolved in
2 teaspoons water
1 tablespoon fresh rosemary, minced
1 1/4 teaspoon freshly ground black pepper

Steps:

  • Cut off any hard stems from mushrooms and discard. Thinly slice mushrooms. Melt 1/2 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 1/2 cup butter in heavy medium skillet over medium heat. Add crab and stir until heated through. Combine with mushrooms. Mix in 3/4 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 350 degrees F. 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. Chipotle Cream Sauce: Bring large pot of water to boil. Add chiles and boil until tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Puree chiles with 1/4 cup cooking liquid in blender. Strain through sieve. Set aside. Melt butter in heavy large skillet over medium heat. Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes. Add wine and boil until reduced by half. Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes. Taste, adding more chipotle paste if desire. Add cornstarch mixture and boil 1 minute, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Rewarm before using.) Recipe Source: Sonora Cafe, Los Angeles, California.

CREAMY CHIPOTLE ENCHILADA SAUCE



Creamy Chipotle Enchilada Sauce image

I was eating dinner a couple weeks ago at a local mexican restaurant and was inspired to come up with a copy cat recipe of their Chipotle Enchilada Sauce. This is my take on the sweet, spicy, and smoky sauce I enjoyed there. You can kick up the fire in this recipe by adding more chipotle chile's to taste. Note ** This sauce can be prepared a day ahead of time and warmed back up on low for 10 minutes before serving or rolling your enchiladas.

Provided by cervantesbrandi

Categories     Sauces

Time 1h5m

Yield 2 cups

Number Of Ingredients 10

2 dried red chilies (I prefer Guajillo)
1 small ancho chili (about the size of a half dollar, either a whole chile or a small piece of a large one)
2 roma tomatoes
2 garlic cloves (peeled left whole)
2 1/2 cups water
1 chipotle chile
2 teaspoons adobo sauce (reserved from the chipotle chiles)
1/4 teaspoon chicken bouillon powder (I use Knorr)
1/4 cup sour cream
salt and pepper

Steps:

  • Place the red chiles (stems removed), ancho chile (stem removed), tomatoes, garlic and water in a small sauce pan. Bring to a boil. Continue boiling for 15 minutes until the red chiles are soft.
  • Place the tomato and chile mixture in the blender with the chipotle chile, the reserved adobo sauce and 1 cup of the cooking liquid.
  • Blend the mixture on high for 5 minutes.
  • Strain the mixture and pour it back into your sauce pan (make sure you empty the sauce pan if any cooking liquid is left over and reserve it for later if needed).
  • Bring the sauce to a low boil and continue to simmer for 10 minutes. If you like your sauce thin you can now add an additional 1/2 cup of water or cooking liquid.
  • Whisk in the chicken bouillon powder and continue to simmer the sauce another 10 minutes.
  • Turn the heat down to low and whisk in your sour cream. It is critical at this stage to keep the sauce on low so that the sour cream does not curdle. Cook the sauce on low for an additional 2 minutes just to heat it back up.
  • Add salt and pepper to taste and Enjoy!

Nutrition Facts : Calories 104.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 12.7, Sodium 77.3, Carbohydrate 10.6, Fiber 1.8, Sugar 5.3, Protein 3

More about "crab enchiladas wchipotle cream sauce recipes"

SHRIMP AND CRAB ENCHILADAS IN CHIPOTLE CREAM SAUCE RECIPES
Top enchiladas with sour cream and green onions to serve. Nutrition Facts : Calories 570.8 calories, Carbohydrate 65 g, Cholesterol 120.1 mg, Fat 22.3 g, Fiber 4.9 g, Protein 26.8 g, …
From tfrecipes.com


CRAB ENCHILADAS WITH CREAMY WHITE SAUCE
Feb 12, 2020 Bake your sour cream white sauce crab enchiladas at 350° F for about 40-45 minutes, or until the cheese melts and the enchiladas are cooked thru. Garnish with green onions, and serve with fresh tomatoes, avocado, …
From adventuresofmel.com


CRAB ENCHILADAS W/CHIPOTLE CREAM SAUCE RECIPE
Chipotle cream sauce; see-recipe 1/4 c Snipped fresh chives 1/4 ts Freshly ground pepper 12 Blue corn or corn tortillas. Crab Enchiladas W/chipotle Cream Sauce Preparation. Cut off any …
From free-recipes.co.uk


SEAFOOD ENCHILADAS - COOKED BY JULIE
Apr 28, 2021 Add about 2-3 tbsp of the shrimp and crab mixture to each tortilla and roll them up tightly. Place them seam side-down in the casserole and repeat with the remaining tortillas. Add any left-over seafood on top of the rolled …
From cookedbyjulie.com


CRAB ENCHILADAS WCHIPOTLE CREAM SAUCE RECIPES
3/4 pound fresh wild mushrooms (such as chanterelle porcini and shiitake) or button mushrooms: 1 cup unsalted butter: 1 teaspoon shallot, minced: 1/2 cup dry vermouth
From tfrecipes.com


CREAMY CRAB AND SHRIMP ENCHILADAS FROM SCRATCH
Apr 26, 2023 In a medium bowl, stir together beans, crab, shrimp, ¼ c. salsa, ½ c. cheese, and sour cream. Spoon about ⅓ c. of this filling down the center of each tortilla, fold sides to the middle to cover filling, and place rolled …
From wearychef.com


ASTRAY RECIPES: CRAB ENCHILADAS W/CHIPOTLE CREAM SAUCE
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 …
From astray.com


SHRIMP AND CRAB ENCHILADAS IN CHIPOTLE CREAM SAUCE RECIPE
Put 4 c. water, bay leaves, and salt in a large saucepan and bring to a boil. Add in shrimp and boil for 2 min. Drain, chop finely, and mix with crab.
From cookeatshare.com


SHRIMP AND CRAB ENCHILADAS IN CHIPOTLE CREAM SAUCE
Preheat oven to 375 degrees F. Soften the tortillas 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 …
From cdkitchen.com


SEAFOOD ENCHILADAS IN CHIPOTLE CREAM SAUCE RECIPES
3/4 pound fresh wild mushrooms (such as chanterelle porcini and shiitake) or button mushrooms: 1 cup unsalted butter: 1 teaspoon shallot, minced: 1/2 cup dry vermouth
From tfrecipes.com


RECIPE: CHEVY'S CRACKED CRAB ENCHILADAS - RECIPELINK.COM
Cover the enchiladas with the remaining 3 1/2 cups of the Chipotle-Cream Cheese sauce, and sprinkle the remaining grated Queso Fresco over the top. Bake the enchiladas in the oven for …
From recipelink.com


CRAB ENCHILADAS WITH CHIPOTLE CREAM SAUCE RECIPES
Steps: Preheat oven to 250 degrees. Saute onion in oil, add flour, milk and chili. Cook until medium thick. Reserve 1/4 cup of cheeses to sprinkle over top of sauce.
From tfrecipes.com


CREAMY WHITE SAUCE CRAB ENCHILADAS - PLATING PIXELS
Jul 31, 2018 This Creamy White Sauce Crab Enchiladas recipe is flavorful and lighter than traditional enchiladas. The sauce is made up of light sour cream, yogurt, and milk, with no cream or butter. Canned green chilies add spice and …
From platingpixels.com


CRAB ENCHILADAS RECIPE FROM SAM THE COOKING GUY
Pour the cream in the bottom of a casserole dish. Soak the tortillas in the chicken stock for 30 seconds, shake off excess and put on work surface. Add 1/8 of the mixture on to the tortilla, …
From thecookingguy.com


CRAB ENCHILADAS WITH CHIPOTLE CREAM SAUCE | RECIPELION.COM
Crab Enchiladas with Chipotle Cream Sauce. My Recipe Box ... Register Now Sign In Our Favorite Simple Recipes Giveaways Free eCookbooks Month-Long Meal Plan Cooking 101: …
From recipelion.com


SHRIMP AND CRAB SEAFOOD ENCHILADAS WITH JALAPENO …
Feb 8, 2014 Preheat the oven to 400 degrees F. Heat a medium sized saute pan over medium high heat. Drizzle the olive oil into the pan and add garlic and shrimp.
From hoteatsandcoolreads.com


CRAB ENCHILADAS - SAVOR THE BEST
Apr 25, 2022 Tips for Success:. Cover the white sauce so a film doesn’t form while you make the crab filling for the enchiladas.; Gently fold the crab into the filling mixture to keep the lumps of meat large.; Spray some tin foil with non …
From savorthebest.com


Related Search