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Shrimp Chipotle Crema Enchiladas

05 Mar

Ingredients:

  • 3 cloves garlic, unpeeled
  • 1 @ 15 oz can of tomatoes, drained
  • 2 to 3 canned chipotle chile peppers in adobo sauce, seeded and rinsed
  • 1 Tb Olive Oil
  • 2/3 cup Crema Mexicana (or you can use sour cream if you can’t find this wonderful Mexican Cream)
  • 1/4 tsp black pepper
  • 1/2 tsp Mexican Oregano (the taste is uniquely different from your grocery oregano)
  • 1/4 tsp sugar
  • 1/2 salt
  • 1/2 to 3/4 cup red enchilada sauce (see my Red Enchilada Sauce recipe)
  • 1 1/2 pounds medium to large size shrimp, peeled, de-veined, cut in thirds or quartered
  • 1 dozen warm corn tortillas
  • 1 1/2 cups Mexican blended shredded cheese
  • 2 Tb fresh cilantro, chopped

Roast garlic in a dry medium skillet over medium high heat until they are soft and blackened in places, about 15 minutes. Cool & peel. In a food processor combine the garlic, tomatoes, chipotle chiles and blend until a smooth puree is reached.

Preheat oven to 350.

In the medium skillet heat the Olive Oil, add the puree and stir until reduced to the consistency of a tomato paste, about 5 minutes. Remove the skillet from heat and stir in the Crema Mexicana, black pepper, Mexican Oregano and sugar. Lower the heat to medium-low, return the skillet to the stove and simmer for 7-10 minutes to fully blend the flavor. Season with salt then add the shrimp. Toss them with the sauce until fully coated and cook until they have changed their color to light pink, indicating they are fully cooked. Take skillet off heat to assemble the enchiladas.

Spray a casserole dish with Pam Spray. Place 2 tablespoons of shrimp in a warm corn tortilla and gently roll tightly and place in the casserole dish. Repeat this process until all 12 corn tortillas are rolled and placed side by side.

Add the Red Enchilada Sauce to any remaining Chipotle Crema Sauce in the skillet. Heat over low heat stirring until well blended and warmed. Spread just enough of this sauce to only cover the top of the enchiladas. Top the enchiladas with cheese and bake for 20 minutes until the cheese is melted and bubbly. Remove, top with the cilantro and let sit for at least 5 minutes before serving.

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Posted by on March 5, 2012 in Casseroles, Fish & Seafood

 

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