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The ingredients needed to cook Crab and Shrimp Enchiladas with Hatch Chili Sauce:
- Provide 7 fresh hatch peppers
- Provide 1 pound medium shrimp, peeled and deveined
- Prepare 1 pound jumbo lump crab meat
- You need 1 medium red onion, chopped
- Prepare 6 garlic cloves, minced
- You need 1 tablespoon butter
- Prepare 1 cup heavy cream
- Provide 1⁄2 cup chicken broth
- Use 1 tablespoon butter
- Get 1⁄2 teaspoon chili powder plus more for seasoning shrimp
- Prepare 1⁄4 teaspoon cumin
- Provide 1⁄4 teaspoon Chipolte powder
- Use 1⁄2 tablespoon granulated sugar
- Use 2 cups Mexican cheese blend, divided use
- Provide 1 teaspoon fresh lime juice
- Get 3 green onions, sliced
- Take to taste salt and pepper, as directed in some steps and
- Provide 10 flour tortillas
Instructions to make Crab and Shrimp Enchiladas with Hatch Chili Sauce:
- Preheat oven to 500. Line a baking sheet with H foil and spray foil woth non stick spray
- Place hatch peppers on foil lined tray and roast until charred and tender
- Cover peppers with plastic wrap to steam until cool enough to peel
- 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
- In a large saucepan melt butter and add onions and garlic and cook on low until tender
- 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
- Add pepper purea to sauce, with lime juice and 1 cup of the cheese, stir until smooth then remove from heat
- Season shrimp with some chili powder
- Heat 1 tablespoon of butter in a skillet and cook shrimp just until done, remove to a bowl
- Add crab to shrimp in the bowl
- Add about 1 cup of the sauce, just enough to coat shrimp and crab and 1⁄2 cup cheesebeing gentle to keep crab intact.
- Assemble encchalada Preheat oven to 375, spray a 9 by 13 inch baking dish with non stick dpray
- Asd a thin layer of sauce to prepared pan
- Place tortilla on work surface
- Add about 1⁄2 cup filling on one end and roll up
- Place seam side down in sauced pan, continue c until 10 enchladas are made. Add any filling that may be left over to sauce
- Cover enchladas with sauce
- 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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