SEAFOOD ENCHILADAS IN CHIPOTLE CREAM SAUCE

Steps:

• Pour 4 cups water, bay leaves and salt into a large saucepan and bring to a boil. Add the shrimp and boil for 2 minutes. Drain, chop coarsely, mix with crab and set aside. Prepare the Crema. Put the tomatoes, tomatillos and chiles ancho in a large saucepan and cover with water. Simmer for 5 minutes and drain; reserve the the water. Put the garkic and and 1 onion slice into the blender. Add the tomatoes, tomatillos, chiles ancho, chiles chipoltle, cumin, salt and 1 cup of reserved broth. Puree completely and strain into a large bowl. Heat the oil in a large saucepan over meduim heat. Add the other onion slice; blacken, and discard. Add the sauce to the pan and simmer for 10 minutes, stirring occasionally. Reduce the heat to low and stir in the sour cream. Keep warm over very low heat. Preheat oven to 375 degrees F. Soften the tortillas in the microwave. Then take the first tortilla and spread 1 spoonfull of the crema over the tortilla. Add 3 tbls of the seafood mixture to the tortilla and spread it evenly over the tortilla. Add 1/2 oz of cotija cheese ( monterrey jack can be substituted) spread over the face of the tortilla. Repeat this step for the next two layers of tortilla. Add the final tortilla and spoon 2 oz of the crema over the top of the torilla, spreading it evenly, add 2 ozs of cotija cheese ( monterrey jack can be substituted). Bake for 10-12 minutes until cooked, but not crisped. remove from the oven, plate, pour plenty of crema over the finished enchiladas, add 1/4 of an avocado (sliced thinly and fanned) to each portion and finish with a garnish of cheese.