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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, crab and shrimp enchiladas with hatch chili sauce. One of my favorites. For mine, I will 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 meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Crab and Shrimp Enchiladas with Hatch Chili Sauce is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have 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. Take 7 fresh hatch peppers
  2. Make ready 1 pound medium shrimp, peeled and deveined
  3. Make ready 1 pound jumbo lump crab meat
  4. Get 1 medium red onion, chopped
  5. Prepare 6 garlic cloves, minced
  6. Get 1 tablespoon butter
  7. Get 1 cup heavy cream
  8. Make ready 1/2 cup chicken broth
  9. Prepare 1 tablespoon butter
  10. Make ready 1/2 teaspoon chili powder plus more for seasoning shrimp
  11. Make ready 1/4 teaspoon cumin
  12. Take 1/4 teaspoon Chipolte powder
  13. Take 1/2 tablespoon granulated sugar
  14. Make ready 2 cups Mexican cheese blend, divided use
  15. Make ready 1 teaspoon fresh lime juice
  16. Take 3 green onions, sliced
  17. Get to taste salt and pepper, as directed in some steps and
  18. Prepare 10 flour tortillas
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

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