Recipe of Perfect Crab and Shrimp Enchiladas with Hatch Chili Sauce

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Crab and Shrimp Enchiladas with Hatch Chili Sauce. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Crab and Shrimp Enchiladas with Hatch Chili Sauce Recipe.

You can have Crab and Shrimp Enchiladas with Hatch Chili Sauce using 18 ingredients and 23 steps. Here is how you achieve it.

Ingredients of Crab and Shrimp Enchiladas with Hatch Chili Sauce

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

Crab and Shrimp Enchiladas with Hatch Chili Sauce instructions

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.
3. .
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.
6. .
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.
18. .
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.
20. .
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.
23. .