lobster & shrimp enchiladas | chipotle cream sauce

ingredients

16 ounces cooked lobster meat -- or combination of lobster meat and shrimp (Roughly chop or tear into bite-size pieces.) Scallops work well too. 

1/2 cup water


1/2 cup white wine

3 tablespoons unsalted butter


1/4 yellow onion, finely minced (approx 1/4 cup)

3 tablespoons flour


2/3 cup milk

2/3 cup chicken stock


4 cups Monterey Jack cheese, shredded & divided


1 teaspoon granulated garlic


2 tablespoons chipotle chile canned in adobo, pureed

1 cup salsa verde (green salsa)


8 flour tortillas

instructions

Chipotle Cream Sauce

In a medium saucepan, melt butter. Add onions and sauté until just translucent. Do not brown.


Add flour to cooked onions and stir for 1-2 minutes. While whisking, pour in milk, wine and chicken stock. Add garlic. Cook over medium heat, whisking constantly until sauce just begins to thicken.
 Reduce heat to low and add 2 cups of the shredded provolone cheese one handful at a time. Whisk until each handful is completely melted. Remove from heat. Add in chipotle puree and stir. 

Note, more chipotle puree can be added to taste, depending on desired level of spiciness.

Assemble Enchiladas

In large sauté pan, add salsa verde (can be thinned with 1/4 cup chicken stock or water). Warm salsa over medium heat.

Take one flour tortilla and dip in warmed salsa verde so that both sides are moistened. Place on plate. Put in 1/8 of lobster meat and 1/4 cup of shredded cheese. Roll into enchilada and place in a greased 9x13 baking dish.
 Repeat with remaining tortillas, lobster meat and cheese.


Once all enchiladas are in the baking dish, pour chipotle cream sauce over the top of the enchiladas. Add additional shredded cheese on top if desired.
 Bake in a 350 degree oven for 20 minutes, or until warmed through and cheese is bubbly.

Serve with extra salsa verde. Optional: I top with diced green onions and sour cream.

Excellent with a nice, fruit-forward white wine with slight residual sugar such as Sauvignon Blanc!