6:38 PM 3/20/98
rfc

I just thought some would like to try this one out.  I found it at the 
American Airlines site (http://www.aa.com) under the American Way 
section.  There are a bunch more, many from well known chefs, like Bradly 
Ogden, Wolfgang Puck, Stephan Pyles, Dean Fearing, etc.  


 2 tablespoons olive oil
 2 onions, diced
 2 tablespoons garlic, minced
 2 pounds medium shrimp
 3 tablespoons chopped cilantro
 6 tablespoons ancho chile pure, divided
 1 papaya, peeled, seeded, and chopped
 4 poblano chiles, roasted, peeled, seeded, and diced
 14 ounces grated Chihuahua or Monterey Jack cheese, divided
 Salt and freshly ground pepper to taste
 18 corn tortillas
 3 tablespoons water
 Sour cream

 Preheat the oven to 350 degrees. Heat the oil in a large skillet until 
lightly smoking, and saut the onions and garlic for 2 minutes or until 
lightly
 browned. Add the shrimp and continue to cook until they just begin to 
turn pink. Add the cilantro, 4 tablespoons of ancho chile pure, the 
papaya,
 and the poblanos. Cook for 30 seconds; then remove from heat and add 6 
ounces of the cheese. Season with salt and pepper, and mix all the
 ingredients.

 In a bowl, combine the remaining 2 tablespoons of ancho chile pur&#142;e 
and the water. Dip the tortillas into the mixture, coating both sides.
 Place tortillas on a flat surface; do not stack.

 To assemble enchiladas, divide the shrimp and papaya mixture among the 
tortillas, spreading evenly down the middle. Roll up the tortillas, and
 place seam side down on a baking sheet or in an oven-proof baking dish, 
placing them snugly together. Sprinkle with the remaining cheese, and
 cover with foil.

 Bake in the oven 3 to 5 minutes, or until the cheese has melted. Spoon 
black bean sauce (recipe follows) onto 6 plates; dot with sour cream and
 swirl the sour cream slightly. Place 3 enchiladas atop the sauce on each 
plate and garnish with avocado-tomatillo salsa (recipe follows).

 Black Bean Sauce:
 1 cup black beans, soaked overnight
 1/2 medium onion, chopped
 4 garlic cloves, peeled and chopped
 1 tablespoon tomato paste
 1 tablespoon chili powder
 Salt to taste

 Drain the black beans, reserving the liquid. In a medium saucepan, 
combine the black beans, onion, garlic, tomato paste, and chili powder. 
Cook
 over medium heat until onion is translucent. Add enough reserved liquid 
to cover. Simmer until beans are tender, about 30 minutes. Transfer to a
 blender; pure and season with salt. Makes about 1 1/2 cups.

 Avocado-Tomatillo Salsa:
 2 large avocados, peeled, pitted, and cut into medium dice
 1 teaspoon red bell pepper, diced
 1 teaspoon green bell pepper, diced
 1 tablespoon scallion, diced
 4 tomatillos, husked, rinsed, and diced
 1 clove garlic, minced
 2 tablespoons cilantro
 2 serrano chiles, seeded and diced
 2 teaspoons fresh lime juice
 3 tablespoons olive oil
 Salt to taste

 Combine the avocados, bell peppers, scallion, and half of the tomatillos 
in a large mixing bowl. Place the garlic, cilantro, chiles, lime juice, 
and
 remaining tomatillos in a blender and pure until smooth. Slowly drizzle 
in the oil. Pour the pure into the mixing bowl; combine thoroughly and
 season with salt. Let sit for 30 minutes. Makes about 1 1/2 cups. Yields 
18 enchiladas.