Crab Enchiladas W/chipotle Cream Sauce
| Yield: | 6 Servings |
| Categories: | Seafood |
| 3/4 | lb | Fresh wild mushrooms (such as Chanterelle; Porcini and Shiitake) or button mushrooms |
| 2 | Sticks unsalted butter | |
| 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 |
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