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Crab and Shrimp Enchiladas with Hatch Chili Sauce

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We hope you got benefit from reading it, now let’s go back to crab and shrimp enchiladas with hatch chili sauce recipe. To cook crab and shrimp enchiladas with hatch chili sauce you need 18 ingredients and 23 steps. Here is how you achieve that.

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