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Crab And Shrimp Enchiladas With Hatch Chili Sauce

Crab and Shrimp Enchiladas with Hatch Chili Sauce

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How to cook Enchilada Recipe 2018

The following is a very helpful recipe for you :

Crab and Shrimp Enchiladas with Hatch Chili Sauce

By: fenway via

Ingredients of Crab and Shrimp Enchiladas with Hatch Chili Sauce:

  • 7 fresh hatch peppers
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound jumbo lump crab meat
  • 1 medium red onion, chopped
  • 6 garlic cloves, minced
  • 1 tablespoon butter
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tablespoon butter
  • 1/2 teaspoon chili powder plus more for seasoning shrimp
  • 1/4 teaspoon cumin
  • 1/4 teaspoon Chipolte powder
  • 1/2 tablespoon granulated sugar
  • 2 cups Mexican cheese blend, divided use
  • 1 teaspoon fresh lime juice
  • 3 green onions, sliced
  • to taste salt and pepper, as directed in some steps and
  • 10 flour tortillas

Method for "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
  3. Cover peppers with plastic wrap to steam until cool enough to peel
  4. 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
  5. In a large saucepan melt butter and add onions and garlic and cook on low until tender
  6. 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
  7. Add pepper purea to sauce, with lime juice and 1 cup of the cheese, stir until smooth then remove from heat
  8. Season shrimp with some chili powder
  9. Heat 1 tablespoon of butter in a skillet and cook shrimp just until done, remove to a bowl
  10. Add crab to shrimp in the bowl
  11. Add about 1 cup of the sauce, just enough to coat shrimp and crab and 1/2 cup cheesebeing gentle to keep crab intact.
  12. Assemble encchalada Preheat oven to 375, spray a 9 by 13 inch baking dish with non stick dpray
  13. Asd a thin layer of sauce to prepared pan
  14. Place tortilla on work surface
  15. Add about 1/2 cup filling on one end and roll up
  16. Place seam side down in sauced pan, continue c until 10 enchladas are made. Add any filling that may be left over to sauce
  17. Cover enchladas with sauce
  18. 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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