How to Prepare Tasty Crab and Shrimp Enchiladas with Hatch Chili Sauce tasty & delicious

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You need to prepare fresh hatch peppers.
Prepare medium shrimp, peeled and deveined.
Use jumbo lump crab meat.
Use medium red onion, chopped.
Prepare garlic cloves, minced.
You need to prepare butter.
You need to prepare heavy cream.
You need chicken broth.
You need butter.
Provide chili powder plus more for seasoning shrimp.
Prepare cumin.
You need Chipolte powder.
You need to prepare granulated sugar.
Use Mexican cheese blend, divided use.
You need to prepare fresh lime juice.
You need green onions, sliced.
Use salt and pepper, as directed in some steps and.
Provide flour tortillas.

Short Tips:

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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