How to Make Delicious Crab and Shrimp Enchiladas with Hatch Chili Sauce

Crab and Shrimp Enchiladas with Hatch Chili Sauce. 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.

Add the flour and stir well. Followed previous advice and chopped the shrimp and added cream cheese. I also used two cans of enchilada sauce. You can cook Crab and Shrimp Enchiladas with Hatch Chili Sauce using 18 ingredients and 23 steps. Here is how you achieve it.

Ingredients of Crab and Shrimp Enchiladas with Hatch Chili Sauce

1. Prepare 7 of fresh hatch peppers.
2. You need 1 pound of medium shrimp, peeled and deveined.
3. Prepare 1 pound of jumbo lump crab meat.
4. It's 1 of medium red onion, chopped.
5. It's 6 of garlic cloves, minced.
6. Prepare 1 tablespoon of butter.
7. You need 1 cup of heavy cream.
8. You need 1/2 cup of chicken broth.
9. It's 1 tablespoon of butter.
10. It's 1/2 teaspoon of chili powder plus more for seasoning shrimp.
11. It's 1/4 teaspoon of cumin.
12. It's 1/4 teaspoon of Chipolte powder.
13. Prepare 1/2 tablespoon of granulated sugar.
14. You need 2 cups of Mexican cheese blend, divided use.
15. It's 1 teaspoon of fresh lime juice.
16. You need 3 of green onions, sliced.
17. You need to taste of salt and pepper, as directed in some steps and.
18. It's 10 of flour tortillas.

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. Make the Hatch chile enchilada sauce: Remove stems and seeds from chiles and put into the blender with water, onion, garlic, vinegar, salt and oregano. Heat the oil and cumin seeds in a skillet until sizzling. Turn heat to low and carefully add the pureed sauce.

Crab and Shrimp Enchiladas with Hatch Chili Sauce instructions

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. .
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.
6. .
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.
18. .
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.
20. .
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.
23. .

Place shrimp and crab mixture across each tortilla and roll up. Place seam side down in the baking dish. These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy. Roughly chop your cooked shrimp and place in a large bowl with ¼ cup enchilada sauce, cumin, chili powder, salt, cayenne pepper, diced green chilies and sour cream.

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