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We hope you got benefit from reading it, now let’s go back to crab and shrimp enchiladas with hatch chili sauce recipe. To make crab and shrimp enchiladas with hatch chili sauce you need 18 ingredients and 23 steps. Here is how you cook that.
The ingredients needed to cook Crab and Shrimp Enchiladas with Hatch Chili Sauce:
- Use fresh hatch peppers
- Prepare medium shrimp, peeled and deveined
- Take jumbo lump crab meat
- Take medium red onion, chopped
- Get garlic cloves, minced
- Take butter
- Prepare heavy cream
- Provide chicken broth
- Take butter
- Take chili powder plus more for seasoning shrimp
- Get cumin
- Use Chipolte powder
- Prepare granulated sugar
- Take Mexican cheese blend, divided use
- Get fresh lime juice
- Use green onions, sliced
- Take salt and pepper, as directed in some steps and
- You need 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 hot and cheese is melted about 20 to 25 minutes
Spread on baking sheet and sprinkle with salt and pepper. Toss remaining olive oil with shrimp. Spread on baking sheet and sprinkle with salt and pepper. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas.
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