Serves 2

Ingredients:
1 tablespoon butter
1 cup diced leek, white and light green parts
1/2 cup heavy cream
4 ounces mild goat cheese
Salt and freshly ground black pepper, to taste
1 teaspoon olive oil
12 shrimp (26 to 30 per pound), peeled and deveined

Chipotle Cream:
2 chipotle chilies in adobo sauce, finely chopped and strained
1 cup heavy cream
4 flour tortillas, 8 inches in diameter

Preheat oven to 350 degrees F.

In a medium sauce pan, melt the butter and sauté the leeks for 3 minutes. 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 separate sauté pan, 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 in half lengthwise along their backs.

For the chipotle cream: Place the chipotles in a small sauce pan and add the cream. Heat over medium heat, whisking, until the mixture is smooth and heated through.

Divide the cheese-leek mixture evenly among the 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 10-15 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.