Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, crab and shrimp enchiladas with hatch chili sauce. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Crab and Shrimp Enchiladas with Hatch Chili Sauce is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Crab and Shrimp Enchiladas with Hatch Chili Sauce is something that I have loved my whole life.
To begin with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Crab and Shrimp Enchiladas with Hatch Chili Sauce:
- Prepare 7 fresh hatch peppers
- Take 1 pound medium shrimp, peeled and deveined
- Get 1 pound jumbo lump crab meat
- Prepare 1 medium red onion, chopped
- Take 6 garlic cloves, minced
- Prepare 1 tablespoon butter
- Make ready 1 cup heavy cream
- Prepare 1/2 cup chicken broth
- Take 1 tablespoon butter
- Take 1/2 teaspoon chili powder plus more for seasoning shrimp
- Make ready 1/4 teaspoon cumin
- Get 1/4 teaspoon Chipolte powder
- Take 1/2 tablespoon granulated sugar
- Take 2 cups Mexican cheese blend, divided use
- Get 1 teaspoon fresh lime juice
- Take 3 green onions, sliced
- Prepare to taste salt and pepper, as directed in some steps and
- Prepare 10 flour tortillas
Steps 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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