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

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, crab and shrimp enchiladas with hatch chili sauce. One of my favorites food recipes. This time, I am going to 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 popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Crab and Shrimp Enchiladas with Hatch Chili Sauce is something that I have loved my whole life.

Lobster, Crab and Shrimp Baked Macaroni and Cheese Recipe I love these enchiladas filled with sweet sauteed shrimp and covered in a mild roasted red Hatch chile sauce. I got some free roasted Hatch chiles in the mail from the Hatch Chile Store in New Mexico.

To get started with this 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 that.

The ingredients needed to make Crab and Shrimp Enchiladas with Hatch Chili Sauce:
  1. Prepare 7 fresh hatch peppers
  2. Prepare 1 pound medium shrimp, peeled and deveined
  3. Prepare 1 pound jumbo lump crab meat
  4. Get 1 medium red onion, chopped
  5. Make ready 6 garlic cloves, minced
  6. Make ready 1 tablespoon butter
  7. Prepare 1 cup heavy cream
  8. Prepare 1/2 cup chicken broth
  9. Make ready 1 tablespoon butter
  10. Make ready 1/2 teaspoon chili powder plus more for seasoning shrimp
  11. Take 1/4 teaspoon cumin
  12. Prepare 1/4 teaspoon Chipolte powder
  13. Make ready 1/2 tablespoon granulated sugar
  14. Get 2 cups Mexican cheese blend, divided use
  15. Make ready 1 teaspoon fresh lime juice
  16. Make ready 3 green onions, sliced
  17. Make ready to taste salt and pepper, as directed in some steps and
  18. Make ready 10 flour tortillas

Hatch chiles are typically harvested in late summer and will stick around for a few weeks depending on Okay, please keep these Hatch Green Chile Enchiladas in mind the next time you've got a bag full of Hatch chiles! And don't forget that the Hatch sauce is. Crab Enchiladas are the perfect way to lighten up your Mexican food fix. Pour the rest of the green sauce over the top so the enchiladas are all covered; sprinkle the cheese over the That is a good product.

Instructions 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

Hatch green chili sauce is also gluten-free, never thought to look at the ingredients of the. Shrimp Enchiladas are sure to please. Covered in a sour cream and green chili sauce and filled with flavorful shrimp, they are easy enough for a weeknight and good enough to serve to guests. Add green chilis, cumin, and season with salt and pepper. Pour green enchilada sauce over all the enchiladas, covering them completely.

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