Best Enchiladas With Chipotle Crema Recipes

Enchiladas with Chipotle Crema image

Provided by Pat Duran

Time 40m

Number Of Ingredients 19

ENCHILADAS:
2 pkg 10 oz. each. queso fresco, crumbled( like mild feta cheese)
12 corn tortillas
1 1/2 c vegetable oil canola oil
lettuce, shredded, for garnish
SAUCE:
6 oz can tomato paste
3-4 clove garlic
1/2 medium onion,rough chopped
1/2 tsp mexican oregano
3 Tbsp chili powder
1/2 tsp each-ground cumin , salt & pepper
3 chipotle peppers, from a jar
1 Tbsp adobo sauce
1 1/2 c chicken stock
CHIPOTLE CREMA:
1 c crema mexicana, like dairy sour cream
1 chipotle chile in adobo sauce,diced
1/4 tsp salt

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.

Shrimp Enchiladas With Goat Cheese and Chipotle Cream image

Provided by Mercy

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup diced leek, white and light green parts (thoroughly washed)
1/2 cup heavy cream
4 ounces mild goat cheese
salt & freshly ground black pepper, to taste
1 teaspoon olive oil
12 shrimp, peeled and deveined (26 to 30 per pound)
2 chipotle chiles in adobo
1 cup heavy cream
4 flour tortillas, 8 inches in diameter

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.