Crab and Shrimp Enchiladas with Hatch Chili Sauce
These shrimp and crab enchialadas feaure the hatch chili, a moderately spicy delicious chili that I learned about here on this app from MMOBRIAN. Our local market just started having them available . I bought a few and roasted and stuffed them with a wild rice and cheese mix and we loved the spicy but not overpowering heat and delicious flavor. This brought me to thinking they would make a great sauce for enchalaradas. The dish turned out so good! If you can't find the hatch chili this can still be made with another chili such as a poblano or anaheim, the jlavor will be different as will the spice level but they will still be delicious.
Crab and Shrimp Enchiladas with Hatch Chili Sauce
These shrimp and crab enchialadas feaure the hatch chili, a moderately spicy delicious chili that I learned about here on this app from MMOBRIAN. Our local market just started having them available . I bought a few and roasted and stuffed them with a wild rice and cheese mix and we loved the spicy but not overpowering heat and delicious flavor. This brought me to thinking they would make a great sauce for enchalaradas. The dish turned out so good! If you can't find the hatch chili this can still be made with another chili such as a poblano or anaheim, the jlavor will be different as will the spice level but they will still be delicious.
Cooking Instructions
- 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
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