Shrimp And Crab Enchiladas In Chipotle Cream Sauce Recipe
Servings: 6
Ingredients
- 3 x bay leaves
- 1 Tbsp. salt
- 1 lb small shrimp shelled
- 1 lb cooked crab meat shredded
- 20 x corn tortillas Crema de Chipotle:
- 2 lrg tomatoes
- 8 med tomatillos with husks and stems removed
- 2 x ancho chiles with stems and seeds removed
- 1 x clove garlic
- 2 slc onion 1/4 inch thick
- 2 x chipotle peppers in adobo to 4
- 1/4 tsp toasted cumin seed or possibly cumin pwdr
- 1 tsp salt
- 2 tsp corn oil
- 1/2 c. lowfat lowfat sour cream thinned with
- 2 Tbsp. skim lowfat milk
Directions
- 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. Set aside.
- Prepare Crema de Chipotle. Put the tomatoes, tomatillos, and chiles anchos in a large saucepan and cover with water. Simmer for 5 min and drain; reserve cooking water. Pit the garlic and one onion slice in a blender.
- Add in the tomatoes, tomatillos, chiles anchos, chiles chipotles, cumin, salt, and 1 c. of the reserved cooking water. Puree and strain into a large bowl.
- Heat the oil in a large saucepan over medium heat. Add in the other onion slice; blacken, and throw away. Add in the sauce to the pan and simmer for 10 min, stirring occasionally. Reduce the heat to low and stir in lowfat sour cream. Keep hot over low heat.
- Preheat oven to 375F. Soften the tortillas (see TIP below) and roll tortilla into enchiladas, filling each with about 3 Tbsp. shrimp and crab mix. Bake enchiladas for 8-10 min till cooked, but not crisped. Remove and serve three per person, covering each portion with plenty of sauce.
- TIP: To soften the tortillas, run them, one at a time, under running water. Shake off excess water, and then place in a warm non-stick frying pan over medium heat. In about 15 seconds, steam will begin to escape; flip the tortilla and heat the over side. Roll immediately.
- To soften in the microwave, wrap 5-10 tortillas in plastic bag, and sprinkle with 1/4 tsp. of water. Heat for up 45-60 seconds. Roll immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 6 servings | |
| Calories 197 | |
| Calories from Fat 38 | 19% |
| Total Fat 4.34g | 5% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 1920mg | 80% |
| Potassium 693mg | 20% |
| Total Carbs 6.33g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.68g | 2% |
| Protein 32.05g | 51% |
