Step-by-Step Guide to Make Favorite Crab and Shrimp Enchiladas with Hatch Chili Sauce

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, crab and shrimp enchiladas with hatch chili sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Crab and Shrimp Enchiladas with Hatch Chili Sauce is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Crab and Shrimp Enchiladas with Hatch Chili Sauce is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first 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 it.

The ingredients needed to make Crab and Shrimp Enchiladas with Hatch Chili Sauce:

1. Make ready 7 fresh hatch peppers
2. Take 1 pound medium shrimp, peeled and deveined
3. Take 1 pound jumbo lump crab meat
4. Prepare 1 medium red onion, chopped
5. Make ready 6 garlic cloves, minced
6. Take 1 tablespoon butter
7. Take 1 cup heavy cream
8. Get 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. Get 1/4 teaspoon Chipolte powder
13. Get 1/2 tablespoon granulated sugar
14. Take 2 cups Mexican cheese blend, divided use
15. Prepare 1 teaspoon fresh lime juice
16. Get 3 green onions, sliced
17. Get to taste salt and pepper, as directed in some steps and
18. Make ready 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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