Shrimp Enchiladas With Goat Cheese and Chipotle Cream

Recipe by Mercy
READY IN: 40mins




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