Ingredients

The following ingredients have 6 Servings
  • 4 tbsp butter
  • 1/4 cup all purpose flour
  • 2 cups lobster stock (or chicken stock )
  • 1 cup heavy cream
  • 1 chipotle pepper in adobo sauce
  • 3 tbsp adobo sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cumin
  • salt and pepper to taste
  • 1 lb crab
  • 1/2 lb shrimp (peeled and deveined)
  • 1/2 tsp chili powder
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 jalapeno pepper
  • 1/2 cup corn (optional)
  • 2 garlic cloves (finely minced)
  • 1/2 onion (finely diced )
  • 1/2 lime
  • salt and pepper to taste
  • oil
  • 12 corn tortillas
  • 2 cups shredded Mexican 4 cheese blend (or your favorite cheese)
  • 1/2 cup pico de gallo (optional)
  • 2 tbsp Mexican cream or sour cream (optional)
  • 1/4 cup queso fresco (optional)

Instruction

  • Add some oil to a large skillet and cook over medium-high heat. Add the onions and jalapenos and cook for 3-4 minutes or until translucent. Stir in the spices and fresh garlic and cook for 30 seconds. Add the shrimp and cook the shrimp for 1-2 minutes or until the shrimp turn pink. 
  • Fold in the corn and crab gently, add some fresh lime, and season with salt and pepper. In a separate skillet, add some butter and cook over medium-high heat. Once the butter melts, add the flour. Whisk the butter and flour and cook for 1-2 minutes. 
  • Add the chipotle pepper and adobo sauce and cook for 20 seconds. Stir in the lobster stock and heavy cream. Mix well and reduce the heat to medium-low. Once the sauce thickens, season it with cumin, garlic powder, onion powder, salt, and pepper. 
  • Add about 1/4 cup of sauce to a 9x13 casserole dish. Fry the corn tortillas in vegetable oil for 10 seconds on each side. Add about 2-3 tbsp of the shrimp and crab mixture to each tortilla and roll them up tightly. Place them seam side-down in the casserole and repeat with the remaining tortillas. 
  • Place any left-over seafood on top of the rolled tortillas. Spoon chipotle cream sauce over the top of the rolled enchiladas and then cover with cheese. Bake at 375 degrees F for 20 minutes.