Shrimp Enchiladas With Goat Cheese And Chipotle Cream

1. 1

   Fill a saucepan halfway with water and bring to a boil over high heat.

2. 2

   Add the leeks, cook about 1 minute, and immediately drain and rinse with cold water.

3. 3

   Wipe the pan dry and return the leeks to the pan.

4. 4

   Add cream, goat cheese, salt and pepper.

5. 5

   Place the pan over medium heat and cook, stirring until the cheese is melted and the sauce is somewhat thickened, about 10 minutes.

6. 6

   Set aside.

7. 7

   In a skillet heat the olive oil over medium-high heat. When hot, add the shrimp and saute until they just turn pink, 1 to 2 minutes.

8. 8

   When cool enough to handle, slice the shrimp lengthwise along their backs so there are now 24 pieces of shrimp.

9. 9

   For the chipotle cream: In a mini food processor or with a sharp knife, very finely chop the chilies; strain into a small saucepan (there should be about 1 tablespoon puree).

10. 10

    Add the cream to the pan and heat over medium heat, whisking, until the mixture is smooth and heated through.

11. 11

    To assemble: Preheat oven to 350u00b0F.

12. 12

    Divide the cheese-leek mixture evenly among 4 tortillas, placing the mixture along the length of the center of the tortillas.

13. 13

    Place 4 shrimp pieces on top and roll up into a cylinder.

14. 14

    Place in an 8 x 8-inch ovenproof dish and pour the chipotle cream over all; cover with foil.

15. 15

    Heat in the oven until warmed through, 10 to 15 minutes.

16. 16

    Remove from the oven and, with a spatula, place 1 enchilada on each plate.

17. 17

    Top each with 2 pieces of the remaining shrimp and surround with a spoonful of the sauce from the bottom of the baking dish.

* Per serving · 4 servings · Values may vary.