Hi, I am Kate. Today, I’m gonna show you how to prepare crab and shrimp enchiladas with hatch chili sauce recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Crab and Shrimp Enchiladas with Hatch Chili Sauce Recipe
Crab and Shrimp Enchiladas with Hatch Chili Sauce is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Crab and Shrimp Enchiladas with Hatch Chili Sauce is something which I’ve loved my whole life. They are 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 that.
The ingredients needed to make Crab and Shrimp Enchiladas with Hatch Chili Sauce:
- Get 7 fresh hatch peppers
- Take 1 pound medium shrimp, peeled and deveined
- Prepare 1 pound jumbo lump crab meat
- Take 1 medium red onion, chopped
- Prepare 6 garlic cloves, minced
- Take 1 tablespoon butter
- Make ready 1 cup heavy cream
- Prepare 1/2 cup chicken broth
- Make ready 1 tablespoon butter
- Prepare 1/2 teaspoon chili powder plus more for seasoning shrimp
- Prepare 1/4 teaspoon cumin
- Take 1/4 teaspoon Chipolte powder
- Take 1/2 tablespoon granulated sugar
- Take 2 cups Mexican cheese blend, divided use
- Make ready 1 teaspoon fresh lime juice
- Take 3 green onions, sliced
- Prepare to taste salt and pepper, as directed in some steps and
- Make ready 10 flour tortillas
Steps 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 sausage and cheese is melted about 20 to 25 minutes
So that is going to wrap it up for this exceptional dish crab and shrimp enchiladas with hatch chili sauce recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
