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Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, crab and shrimp enchiladas with hatch chili sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Crab and Shrimp Enchiladas with Hatch Chili Sauce is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Crab and Shrimp Enchiladas with Hatch Chili Sauce is something that I’ve loved my whole life.

To get started with this particular recipe, we must 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 it.

The ingredients needed to make Crab and Shrimp Enchiladas with Hatch Chili Sauce:

1. Take fresh hatch peppers
2. Prepare medium shrimp, peeled and deveined
3. Make ready jumbo lump crab meat
4. Take medium red onion, chopped
5. Prepare garlic cloves, minced
6. Make ready butter
7. Make ready heavy cream
8. Take chicken broth
9. Take butter
10. Take chili powder plus more for seasoning shrimp
11. Prepare cumin
12. Prepare Chipolte powder
13. Take granulated sugar
14. Make ready Mexican cheese blend, divided use
15. Prepare fresh lime juice
16. Get green onions, sliced
17. Make ready salt and pepper, as directed in some steps and
18. Take flour tortillas

Instructions to make 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
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
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
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
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

So that is going to wrap it up for this exceptional food crab and shrimp enchiladas with hatch chili sauce recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!