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1
Fill a saucepan halfway with water and bring to a boil over high heat.
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2
Add the leeks, cook about 1 minute, and immediately drain and rinse with cold water.
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3
Wipe the pan dry and return the leeks to the pan.
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4
Add cream, goat cheese, salt and pepper.
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5
Place the pan over medium heat and cook, stirring until the cheese is melted and the sauce is somewhat thickened, about 10 minutes.
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6
Set aside.
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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.
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8
When cool enough to handle, slice the shrimp lengthwise along their backs so there are now 24 pieces of shrimp.
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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).
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10
Add the cream to the pan and heat over medium heat, whisking, until the mixture is smooth and heated through.
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11
To assemble: Preheat oven to 350u00b0F.
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12
Divide the cheese-leek mixture evenly among 4 tortillas, placing the mixture along the length of the center of the tortillas.
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13
Place 4 shrimp pieces on top and roll up into a cylinder.
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14
Place in an 8 x 8-inch ovenproof dish and pour the chipotle cream over all; cover with foil.
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15
Heat in the oven until warmed through, 10 to 15 minutes.
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16
Remove from the oven and, with a spatula, place 1 enchilada on each plate.
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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.
