Crab Enchiladas With Chipotle Cream Sauce

1 lb cooked crabmeat - drained and picked over
chipotle cream sauce (see recipe below)
1/4 cup snipped fresh chives
1/4 teaspoon freshly ground pepper
2 stick unsalted butter
12 6-in blue corn or corn tortillas
1 teaspoon shallot - minced
1/2 cup dry vermouth
3/4 lb assorted fresh wild mushrooms (such as porcini and shiitake)

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.

Chipolte Cream Sauce Recipe for Crab Enchiladas

12 Dried chipotle chiles - Stemmed
1 tsp Shallot - minced
1/2 tsp Garlic - minced
1 Stick unsalted butter (1/2 Cup)
1 c Dry white wine
2 c Whipping cream
1/2 c Onion - diced
1/2 t Cornstarch dissolved in 2
1 tsp water
1 tb Fresh rosemary - minced
1 1/4 ts Freshly ground pepper

Bring large pot of water to boil. Add chiles and boil until tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Puree chiles with 1/4 cup cooking liquid in blender. Strain through sieve. Set aside. Melt butter in heavy large skillet over medium heat. Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes. Add wine and boil until reduced by half. Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes. Taste, adding more chipotle paste if desire. Add cornstarch mixture and boil 1 minute, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Rewarm before using.) Makes 3-3/4 cups. Use with Crab Enchiladas with Chipotle Cream Sauce.

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