Crab and Shrimp Enchiladas with Hatch Chili Sauce
Crab and Shrimp Enchiladas with Hatch Chili Sauce

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, crab and shrimp enchiladas with hatch chili sauce. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Crab and Shrimp Enchiladas with Hatch Chili Sauce is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Crab and Shrimp Enchiladas with Hatch Chili Sauce is something that I have loved my entire life. They’re fine and they look fantastic.

Great recipe for Crab and Shrimp Enchiladas with Hatch Chili Sauce. These shrimp and crab enchialadas feaure the hatch chili, a moderately spicy delicious chili that I learned about here on this app from MMOBRIAN. Our local market just started having them available. I bought a few and roasted.

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

Followed previous advice and chopped the shrimp and added cream cheese. I also used two cans of enchilada sauce. I put a small amount on the bottom of the pan which helped keep the enchiladas from sticking and I poured a spoonful over the crab/shrimp mixture before rolling. Chop shrimp into bite-sized pieces and toss with crab.

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

I put a small amount on the bottom of the pan which helped keep the enchiladas from sticking and I poured a spoonful over the crab/shrimp mixture before rolling. Chop shrimp into bite-sized pieces and toss with crab. Season with a touch of salt and pepper. These crab and shrimp enchiladas smothered in a luscious, creamy sauce are easy to make at home!. What do you like to order when you go out for Mexican?

So that’s going to wrap it up with this exceptional food crab and shrimp enchiladas with hatch chili sauce recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!