Crab and Shrimp Enchiladas with Hatch Chili Sauce

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