Easiest Way to Cook Appetizing 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.

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. 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. You can cook Crab and Shrimp Enchiladas with Hatch Chili Sauce using 18 ingredients and 23 steps. Here is how you cook that.

Ingredients of Crab and Shrimp Enchiladas with Hatch Chili Sauce

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

Heat the oil and cumin seeds in a skillet until sizzling. Turn heat to low and carefully add the pureed sauce. Place shrimp and crab mixture across each tortilla and roll up. Place seam side down in the baking dish.

Crab and Shrimp Enchiladas with Hatch Chili Sauce step by step

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. .

Remove the shrimp to a bowl and save the broth. Add the flour and stir well. These crab and shrimp enchiladas make me feel like I'm in a restaurant at home! The creamy enchilada sauce is made from scratch, and since it starts with butter, you know it's going to be good. I wanted to make this dish easy, affordable, and accessible to everyone even if you don't have access to fresh seafood.