CRAB ENCHILADAS W/CHIPOTLE CREAM SAUCE

CRAB ENCHILADAS W/CHIPOTLE CREAM SAUCE image

Yield 3 3/4

Number Of Ingredients 9

3/4 lb Fresh wild mushrooms - (such as Chanterelle - Porcini and Shiitake) or - button mushrooms
1 Cup (2 sticks) Unsalted butter
1 teaspoon Shallot, minced
1/2 Cup Dry vermouth
1 lb Cooked crabmeat, drained and - picked over
1/4 Cup Snipped fresh chives
1/4 teaspoon freshly ground pepper
12 Blue corn or corn tortillas
Chipotle cream sauce, see - recipe

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 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.