Crab and Shrimp Enchiladas with Hatch Chili Sauce. Lobster, Crab and Shrimp Baked Macaroni and Cheese Recipe Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair. Top enchiladas with sour cream and green onions to serve. I love these enchiladas filled with sweet sauteed shrimp and covered in a mild roasted red Hatch chile sauce.

I got some free roasted Hatch chiles in the mail from the Hatch Chile Store in New Mexico. I'd never even seen red Hatch chiles before but they immediately made me think of enchilada sauce. How To Make Hatch Enchilada Sauce. 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

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

Hatch chiles are typically harvested in late summer and will Okay, please keep these Hatch Green Chile Enchiladas in mind the next time you've got a bag full These came out amazing! Our local supermarket had a hatch chili roasting event and they smelled. Crab Enchiladas are the perfect way to lighten up your Mexican food fix. Pour the rest of the green sauce over the top so the enchiladas are all covered; sprinkle the cheese over the That is a good product.

Crab and Shrimp Enchiladas with Hatch Chili Sauce step by step

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.
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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.
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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.
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Place seam side down in sauced pan, continue c until 10 enchladas are made. Add any filling that may be left over to sauce.
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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.
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Hatch green chili sauce is also gluten-free, never thought to look at the ingredients of the. Sauce: these enchiladas aren't overly sauce (I'm one of those aforementioned soggy-haters), so if you like more sauce to your enchiladas, consider My store had super expensive shrimp and moderately priced frozen crab. The crab came home with me. Pour half of the jalapeño cream sauce evenly I did make some substitutions and changes. I used canned green chilis in place of the jalapenos.