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.
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