Crab and Shrimp Enchiladas with Hatch Chili Sauce
Crab and Shrimp Enchiladas with Hatch Chili Sauce

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, crab and shrimp enchiladas with hatch chili sauce. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Crab and Shrimp Enchiladas with Hatch Chili Sauce is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Crab and Shrimp Enchiladas with Hatch Chili Sauce is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook crab and shrimp enchiladas with hatch chili sauce using 18 ingredients and 23 steps. Here is how you cook it.

The ingredients needed to make Crab and Shrimp Enchiladas with Hatch Chili Sauce:
  1. Make ready 7 fresh hatch peppers
  2. Make ready 1 pound medium shrimp, peeled and deveined
  3. Make ready 1 pound jumbo lump crab meat
  4. Make ready 1 medium red onion, chopped
  5. Make ready 6 garlic cloves, minced
  6. Prepare 1 tablespoon butter
  7. Prepare 1 cup heavy cream
  8. Get 1/2 cup chicken broth
  9. Make ready 1 tablespoon butter
  10. Get 1/2 teaspoon chili powder plus more for seasoning shrimp
  11. Take 1/4 teaspoon cumin
  12. Make ready 1/4 teaspoon Chipolte powder
  13. Prepare 1/2 tablespoon granulated sugar
  14. Take 2 cups Mexican cheese blend, divided use
  15. Make ready 1 teaspoon fresh lime juice
  16. Make ready 3 green onions, sliced
  17. Prepare to taste salt and pepper, as directed in some steps and
  18. Make ready 10 flour tortillas
Steps to make Crab and Shrimp Enchiladas with Hatch Chili Sauce:
  1. Preheat oven to 500. Line a baking sheet with H foil and spray foil woth non stick spray
  2. Place hatch peppers on foil lined tray and roast until charred and tender
  4. Cover peppers with plastic wrap to steam until cool enough to peel
  5. Peel and seed peppers, chop all peppers, but reserve 1/4 cup of chopped peppers and place remaini g in a food processor and puree, add 1/4 teaspoon salt to puree
  7. In a large saucepan melt butter and add onions and garlic and cook on low until tender
  8. Add chicken broth, cream, the 1/2 teaspoon chili powder, cumin, chipolte, oregano, sugar, 1/2 teaspoon salt and pepper to taste, bring to a simmer
  9. Add pepper purea to sauce, with lime juice and 1 cup of the cheese, stir until smooth then remove from heat
  10. Season shrimp with some chili powder
  11. Heat 1 tablespoon of butter in a skillet and cook shrimp just until done, remove to a bowl
  12. Add crab to shrimp in the bowl
  13. Add about 1 cup of the sauce, just enough to coat shrimp and crab and 1/2 cup cheesebeing gentle to keep crab intact.
  14. Assemble encchalada Preheat oven to 375, spray a 9 by 13 inch baking dish with non stick dpray
  15. Asd a thin layer of sauce to prepared pan
  16. Place tortilla on work surface
  17. Add about 1/2 cup filling on one end and roll up
  19. Place seam side down in sauced pan, continue c until 10 enchladas are made. Add any filling that may be left over to sauce
  21. Cover enchladas with sauce
  22. Add re mining cheese, green N onions and reserved roasted chopped hatch peppers. Bake until hot and cheese is melted about 20 to 25 minutes

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