Title: Crab Enchiladas With Chipotle Cream Sauce
Categories: Spice Shellfish Mexican
Yield: 1 Servings

3/4	lb	Fresh wild mushrooms
		(such as Chanterelle
		Porcini and Shiitake) or
		Button mushrooms
2		Unsalted butter (1 cup)
1	ts	Shallot, minced
1/2	c	Dry vermouth
1	lb	Cooked crabmeat, drained
		And
		Picked over
		Chipotle cream sauce, see
		Recipe
1/4	c	Snipped fresh chives
1/4	ts	Freshly ground pepper
12		Blue corn or corn tortillas

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.

Makes 12 appetizer or 6 main-course servings.

Recipe from Sonora Cafe, Los Angeles, California. Source: Bon Appetit ~ April, 1988 Syd.Bigger@salata.com (Syd Bigger) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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