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Seattle, WA.


Shrimp & Crab Enchiladas in Chipotle Cream Sauce



  • (8) 10 inch flour tortillas
  • 1 bunch cilantro, washed and chopped
  • 2 large tomatoes, diced
  • 1 large sweet onion, diced
  • 1 red bell pepper, seeded and finely diced
  • 1 lb crab meat, cooked
  • 1 lb medium shrimp 31-40, peeled and devained
  • 4 C shredded Monteray Jack cheese
  • 1 bunch green onions, finely diced
  • salt and fresh ground pepper to taste
  • olive oil

Cream Sauce:

  • 2 large tomatoes
  • 8 medium tomatillos
  • 2 ancho chiles with stems and seeds removed
  • 1 garlic clove
  • 1 small onion
  • 4 chipotle peppers in adobo sauce
  • T cumin
  • 1 T kosher salt
  • 1/4 C heavy cream
  • 1/2 C sour cream


Chipotle Cream Sauce:

Place the tomatoes, tomatillos, and ancho chilis in a large saucepan and boil for 5 minutes. Place the onion and garlic in a food processor and puree. Add the tomatoes, chilis, tomatillos, cumin salt and 1 C of the reserved water from the saucepan to the food processor and puree until smooth. Strain into a large bowl. In a large saute pan over medium high heat, add the puree and creams. Reduce by 1/3 or until proper consistency is achieved.


In a large saute pan saute all the ingredients (except cheese) in the olive oil for about 2-3 minutes just until shrimp are cooked. Add 1 C cheese, mix thoroughly. Place the filling evenly portioned inside each tortilla and roll. Place in a baking dish. Preheat oven to 350 degrees. Spread the remaining cheese over the tortillas and bake for 8-10 minutes or until cheese has melted. Finish with the sauce and serve.

Servings: 8

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