Crab and Shrimp Enchiladas with Hatch Chili Sauce. 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'd never even seen red Hatch chiles before but they immediately made me think of enchilada sauce. How To Make Hatch Enchilada Sauce. Hatch chiles are typically harvested in late summer and will stick around for a few weeks depending on Okay, please keep these Hatch Green Chile Enchiladas in mind the next time you've got a bag full of Hatch chiles! You can cook 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

It's 7 of fresh hatch peppers.
Prepare 1 pound of medium shrimp, peeled and deveined.
You need 1 pound of jumbo lump crab meat.
Prepare 1 of medium red onion, chopped.
You need 6 of garlic cloves, minced.
Prepare 1 tablespoon of butter.
It's 1 cup of heavy cream.
Prepare 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.
It's 1/4 teaspoon of cumin.
You need 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.
You need 3 of green onions, sliced.
It's to taste of salt and pepper, as directed in some steps and.
You need 10 of flour tortillas.

And don't forget that the Hatch sauce is. Shrimp Enchiladas are sure to please. We can't get enough of these shrimp enchiladas. Covered in a sour cream and green chili sauce and filled Now, many different fillings, meat or vegetarian can be used and enchilada sauces can vary from the classic red or green sauce to this sour cream sauce.

Crab and Shrimp Enchiladas with Hatch Chili Sauce instructions

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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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. Hatch green chili sauce is also gluten-free, never thought to look at the ingredients of the. 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.