Crab and Shrimp Enchiladas with Hatch Chili Sauce.
Hey everyone, hope you are having an amazing day today. Today, we're going to make a distinctive dish, crab and shrimp enchiladas with hatch chili sauce. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Recipe of Favorite Crab and Shrimp Enchiladas with Hatch Chili Sauce
Crab and Shrimp Enchiladas with Hatch Chili Sauce is one of the most popular of current trending foods in the world. It is simple, it's fast, it tastes yummy. It's appreciated by millions every day. Crab and Shrimp Enchiladas with Hatch Chili Sauce is something that I have loved my whole life. They're fine and they look fantastic.
To begin with this particular recipe, we have to 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 it.
The ingredients needed to make Crab and Shrimp Enchiladas with Hatch Chili Sauce:
- Make ready 7 of fresh hatch peppers.
- Take 1 pound of medium shrimp, peeled and deveined.
- Make ready 1 pound of jumbo lump crab meat.
- Make ready 1 of medium red onion, chopped.
- Prepare 6 of garlic cloves, minced.
- Make ready 1 tablespoon of butter.
- Take 1 cup of heavy cream.
- Make ready 1/2 cup of chicken broth.
- Take 1 tablespoon of butter.
- Take 1/2 teaspoon of chili powder plus more for seasoning shrimp.
- Prepare 1/4 teaspoon of cumin.
- Make ready 1/4 teaspoon of Chipolte powder.
- Get 1/2 tablespoon of granulated sugar.
- Prepare 2 cups of Mexican cheese blend, divided use.
- Prepare 1 teaspoon of fresh lime juice.
- Get 3 of green onions, sliced.
- Take to taste of salt and pepper, as directed in some steps and.
- Get 10 of 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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