date: 2020-12-24T06:01:02.465Z image: https://img-global.cpcdn.com/recipes/c942c935f4758e0c/751x532cq70/crab-and-shrimp-enchiladas-with-hatch-chili-sauce-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/c942c935f4758e0c/751x532cq70/crab-and-shrimp-enchiladas-with-hatch-chili-sauce-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/c942c935f4758e0c/751x532cq70/crab-and-shrimp-enchiladas-with-hatch-chili-sauce-recipe-main-photo.jpg author: Pauline Thompson ratingvalue: 4.5 reviewcount: 38239 recipeingredient: - " fresh hatch peppers" - " medium shrimp peeled and deveined" - " jumbo lump crab meat" - " medium red onion chopped" - " garlic cloves minced" - " butter" - " heavy cream" - " chicken broth" - " butter" - " chili powder plus more for seasoning shrimp" - " cumin" - " Chipolte powder" - " granulated sugar" - " Mexican cheese blend divided use" - " fresh lime juice" - " green onions sliced" - " salt and pepper as directed in some steps and" - " flour tortillas" recipeinstructions: - "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" - "" categories: - Recipe tags: - crab - and - shrimp katakunci: crab and shrimp nutrition: 132 calories recipecuisine: American preptime: "PT20M" cooktime: "PT48M" recipeyield: "3" recipecategory: Dessert ---  Hey everyone, it's me again, Dan, welcome to our recipe site. Today, we're going to prepare a special dish, crab and shrimp enchiladas with hatch chili sauce. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious. Crab and Shrimp Enchiladas with Hatch Chili Sauce is one of the most popular of current trending foods in the world. It's easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Crab and Shrimp Enchiladas with Hatch Chili Sauce is something which I've loved my entire life. To begin with this recipe, we must prepare a few ingredients. You can cook 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: 1. Get fresh hatch peppers 1. Make ready medium shrimp, peeled and deveined 1. Prepare jumbo lump crab meat 1. Get medium red onion, chopped 1. Make ready garlic cloves, minced 1. Take butter 1. Prepare heavy cream 1. Make ready chicken broth 1. Make ready butter 1. Take chili powder plus more for seasoning shrimp 1. Prepare cumin 1. Take Chipolte powder 1. Take granulated sugar 1. Take Mexican cheese blend, divided use 1. Make ready fresh lime juice 1. Make ready green onions, sliced 1. Get salt and pepper, as directed in some steps and 1. Make ready 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 1. Place hatch peppers on foil lined tray and roast until charred and tender 1. 1. Cover peppers with plastic wrap to steam until cool enough to peel 1. 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 1. 1. In a large saucepan melt butter and add onions and garlic and cook on low until tender 1. 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 1. Add pepper purea to sauce, with lime juice and 1 cup of the cheese, stir until smooth then remove from heat 1. Season shrimp with some chili powder 1. Heat 1 tablespoon of butter in a skillet and cook shrimp just until done, remove to a bowl 1. Add crab to shrimp in the bowl 1. Add about 1 cup of the sauce, just enough to coat shrimp and crab and 1/2 cup cheesebeing gentle to keep crab intact. 1. Assemble encchalada Preheat oven to 375, spray a 9 by 13 inch baking dish with non stick dpray 1. Asd a thin layer of sauce to prepared pan 1. Place tortilla on work surface 1. Add about 1/2 cup filling on one end and roll up 1. 1. Place seam side down in sauced pan, continue c until 10 enchladas are made. Add any filling that may be left over to sauce 1. 1. Cover enchladas with sauce 1. 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 1. So that's going to wrap this up for this special food crab and shrimp enchiladas with hatch chili sauce recipe. Thanks so much for reading. I'm sure that you can make this at home. 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