Chipotle Crab Enchiladas-very spicy and smokey, seems like it would be very rich, but the balance of everything is perfect. Serve with lots of fresh lettuce as a bed to serve as a foil for the heat. A plain guacamole would be good as a garnish as well.
2 c. thick mexican crema (or sour cream thinned a little with milk)
1/4 c. milk
4 Tbl. unsalted butter
2 Tbl. vegetable oil
1 large clove of garlic, minced
1/2 c. green onion tops, chopped (Save the white part and slice thinly for garnish)
1 pound of crab meat, in big chunks
2 canned chipotle chiles in adobo sauce, sliced into narrow strips
fresh ground black pepper
8 corn tortillas
1/4 c. oil or more for soft frying the tortillas
1/2 c. grated monterey jack cheese
for the garnish: 3 Tbl. chopped fresh cilantro and reserved sliced white tops to green onions)
Preheat the oven to 350 degrees.
Stir together the crema and milk in a small mixing bowl. lightly salt and set side. In a medium saucepan or deeper skillet, melt the butter with the 2 Tbl. oil over medium heat. Add the garlic and green onions and cook about 2 minutes, until the onions are softened.
Add the crabmeat, chile strips and 1 c. of the thinned crema, reserving the rest to use as a topping. Lower the heat and continue cooking for 5 to 8 minutes, stirring very gently. Add pepper to taste. This can be prepared to this point ahead of time and then reheated.
Warm the 1/4 c. oil in a skillet. Press each tortilla into the hot oil with a spatula until they just soften, a few seconds at most. Drain tortillas on paper towels. Continue until all the tortillas are cooked.
Place an equal amount of filling across the center of each tortilla. Roll them up and put them side by side in a lightly greased baking dish. Pour the remaining sauce over the top, and sprinkle the grated cheese over the top.
Cover pan with aluminum foil and bake for 15 minutes or until thoroughly heated through. Serve immediately, garnished with chopped cilantro and sliced white onion tops.
This is one of many great recipes from "Cocina de la Familia," by Marilyn Tausend.