Easiest Way to Make Perfect Crab and Shrimp Enchiladas with Hatch Chili Sauce

Crab and Shrimp Enchiladas with Hatch Chili Sauce. 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.

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. A great enchilada sauce made with fresh roasted Hatch green chilis. You can have Crab and Shrimp Enchiladas with Hatch Chili Sauce using 18 ingredients and 23 steps. Here is how you achieve it.

Ingredients of Crab and Shrimp Enchiladas with Hatch Chili Sauce

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

You can substitute Anaheim chilies if you can't get New Mexico. Roast and peel the chilies, reserving the peels, stems and seeds. I like to use a food mill for this. After pealing the chilies, chop them up and add to.

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. .

Pour green enchilada sauce over all the enchiladas, covering them completely. Sprinkle the remaining cheese over the enchiladas. The sauce uses tomatillos, chipotles in adobo sauce, cumin, garlic and tomatoes. Save extra calories by microwaving the tortillas rather than frying. Chipotle Sauce Put the tomatoes, tomatillos, and ancho chiles in a large saucepan and cover with water.