*  Exported from  MasterCook Mac  *
 
             Shrimp and Crab Enchiladas in Chipotle Cream Sauce
 
 Recipe By     : Low-Fat Mexican Cooking,  Patrick Earvolino
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish & Seafood                   Mexican & Southwestern
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    bay leaves
    1      tablespoon    salt
    1      pound         small shrimp -- shelled
    1      pound         cooked crab meat -- shredded
   20                    corn tortillas
                         -Crema de Chipotle:
    2      large         tomatoes
    8      medium        tomatillos
                         - with husks and stems removed
    2                    ancho chiles
                         - with stems and seeds removed
    1      clove         garlic
    2      slices        onion -- 1/4 inch thick
    2                    chipotle peppers in adobo -- to 4
      1/4  teaspoon      toasted cumin seed
                         - or cumin powder
    1      teaspoon      salt
    2      teaspoons     corn oil
      1/2  cup           lowfat sour cream -- thinned with
    2      tablespoons   skim milk
 
 Put 4 cups water, bay leaves, and salt in a large saucepan and bring to a boil.
 Add shrimp and boil for 2 minutes. 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 minutes and drain; reserve
 cooking water. Pit the garlic and one onion slice in a blender. Add the
 tomatoes, tomatillos, chiles anchos, chiles chipotles, cumin, salt, and 1 cup
 of the reserved cooking water. Puree and strain into a large bowl.
 
 Heat the oil in a large saucepan over medium heat. Add the other onion slice;
 blacken, and discard. Add the sauce to the pan and simmer for 10 minutes,
 stirring occasionally. Reduce the heat to low and stir in sour cream. Keep warm
 over low heat.
 
 Preheat oven to 375F. Soften the tortillas (see TIP below) 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 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 hot 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 teaspoon of water.  Heat for up 45-60 seconds. Roll immediately.
 
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Per serving: 443 Calories; 8g Fat (15% calories from fat); 39g Protein; 56g
 Carbohydrate; 186mg Cholesterol; 1954mg Sodium
 Food Exchanges: 2 1/2 Starch/Bread; 4 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat
 
 
 Nutr. Assoc. : 0 0 0 461 0 0 0 0 0 4532 0 0 0 2625 491 0 0 0 0 0